Ingredients Jump to Instructions ↓

  1. 1 Coconut (small)

  2. 6 Lobster culls - (1 lb ea)

  3. 2 tablespoons 30ml Oil - plus

  4. 2 tablespoons 30ml Butter

  5. 2 Shallots - diced

  6. 1 Fresh chile - seeded, diced (small)

  7. 2 Lemongrass stalks - sliced thinly

  8. 1 cup 237ml White wine

  9. 1 tablespoon 15ml Freshly-grated ginger - (heaping)

  10. 1 tablespoon 15ml Thai yellow or red curry paste

  11. 1 tbspn Madras curry powder

  12. 1/2 cup 118ml Heavy cream

  13. 2 Limes - (to 3) - juiced, plus

  14. Zest of 1 lime

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

  17. 2 tablespoons 30ml Unsalted butter

  18. 6 Scallions - cut 2" pieces

  19. 3 Egg whites

  20. 2 tablespoons 30ml Cold water

  21. 1/2 cup 31g / 1.1oz Water chestnut flour

  22. Peanut or corn oil - for frying

  23. 6 Wooden skewers - (10" long) - soaked

  24. 30 minutes

  25. Green Papaya and Mint Salad

  26. 2 Green papayas, thinly sliced

  27. 1 Wild mint - chopped

  28. 3 Upland cress

  29. 2 bunches watercress

  30. 1 Daikon - julienned

  31. 1 Carrot - julienned

  32. 1 Cucumber - sliced thinly (small)

  33. 12 Scallions - cut thin rounds

  34. Vinaigrette

  35. 1/4 cup 59ml Rice wine vinegar

  36. 2 teaspoons 10ml Nam Pla (Vietnamese fish sauce)

  37. 1 teaspoon 5ml Grated fresh ginger

  38. 2 tablespoons 30ml Oil of your choice

Instructions Jump to Ingredients ↑

  1. Put coconut into a plastic bag and drop the bag onto a hard surface to split the coconut and catch the liquid. Remove the outer shell and discard. Finely grate 1 cup of fresh coconut. Thinly shave the remaining coconut into moon shaped pieces. Toast shavings lightly and set aside for garnish.

  2. Bring a large pot of salted water to a boil. Drop live lobsters into a pot of boiling water and cook for only 5 minutes. Remove the lobsters from the water and plunge them into a large bowl or pot filled with iced water to stop the cooking. The lobsters should be cooked early in the day so the lobsters have time to reabsorb their wonderful juices.

  3. In a 2-quart saucepan, add the oil and butter. Remove the claws and tails from all the lobsters. Set aside. Remove the outer shell from 3 of the lobsters. Saute the 6 lobster bodies over medium-high heat until a little bit colored. Leaving some of the shells on will give your sauce a pink cast.

  4. Add the shallots, chile, and lemongrass. Cook gently until tender. Deglaze the pan with white wine. Add grated coconut and ginger. Add enough cold water to barely cover the lobster bodies. Add curry paste or curry powder. Let sauce simmer slowly for 20 to 30 minutes until reduced, showing a little "body".

  5. Add heavy cream and let sauce reduce slightly. Add lime juice and lime zest. Add salt and pepper, to taste. Finish with 2 tablespoons of butter for silkiness.

  6. Strain sauce. Take approximately 1/2 of the solids and puree in blender with some liquid. Add pureed solids back to sauce. Set aside.

  7. Remove claw meat from their shells. Split the tail, removing all the shell carefully from the tail, except the last segmet of shell connected to the actual tail flippers.

  8. Skewer the 2 segments of the tail with 1 claw and 1 piece of scallion in between. You will have 6 skewers.

  9. Beat the egg whites with the 2 tablespoons of cold water to thin out. Dip each skewer lightly into the egg white mixture. Very delicately, sprinkle water chestnut flour all over the lobster. Don't pack on too much.

  10. Bring a large pot of peanut oil to 350 degrees. Fry 2 skewers at a time. They will only take approximately 2 to 3 minutes to crisp. Remove skewers from the oil and drain. Place in barely warm oven while the other skewers cook.

  11. To serve, place finished skewers on plate with your delicate salad leaning against the lobster. Spoon the curried coconut sauce around the plate and garnish with toasted coconut "moons".

  12. Green Papaya and Mint Salad: In a large bowl, assemble the salad, combining the green papayas, the mint, the Upland or watercress, daikon, carrot, cucumber, and scallions rounds. Dress salad with vinaigrette right before serving. (Makes 6 servings)

  13. Vinaigrette: Whisk together rice wine vinegar, Nam Pla, ginger and oil. Set aside. (Makes approximately 1/2 cup)

  14. This recipe yields 6 servings.


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