Grilled Coconut Lobster

  • Preparation Time35 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
1 heaped tbsp shrimp paste
1/4 tsp crushed red pepper flakes
5cm piece fresh ginger, peeled and finely-chopped
2 stalks lemongrass, tender white parts only, finely-chopped
1 red chilli, chopped with seeds
1 small handful coriander stems and leaves, chopped
Pinch of sea salt
400g can coconut milk
2 tbsp vegetable oil
2 live lobsters (675g each), placed in freezer for 20 minutes to 1 hour before cooking
1 lemon, sliced into wedges, for garnish
Fennel and Mandarin Salad, recipe follows

For the Fennel and Mandarin Salad

2 medium fennel bulbs, trimmed
6 mandarin oranges, segmented
30g micro herbs
2 tbsp fresh lemon juice
2 tsp light soy sauce
1/2 tsp honey
1 clove garlic, finely-chopped
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
1 spring onion, thinly sliced on the angle, for garnish
25g toasted sliced almonds, for garnish

With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, chilli, coriander and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.

In a large pot, bring about 12 cups of water to a boil. Parboil the lobsters, covered, five to seven minutes. Remove the lobsters from the pot and plunge into ice water to stop the cooking. Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs. Place the lobsters cut-side up in a large baking dish. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours. Preheat a grill to medium heat. Remove the lobsters from the marinade and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side. Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad. Cook's Note: Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process. Cut the fennel bulbs in half through the stem, and then slice very thinly. Place in a large bowl and add the mandarin segments and micro herbs. In a small bowl, combine the lemon juice, soy sauce, honey and garlic. Whisk together while slowly adding the oil. Drizzle half of the dressing over the fennel salad and toss. Taste and add more dressing if needed, and then adjust seasoning with salt and pepper. Serve garnished with sliced scallions and toasted almonds.

Grilled Coconut Lobster

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