Coconut and Ginger Poached Lobster

Yield: 4 servings



 Raw Lobster TCKL Meat 4 (6.5 oz, 185 g)
 Unsweetened Coconut Milk 1 (14 oz can, 398 ml) 
 2% Milk 3/4 cup (180 ml)
 Unsalted Butter 1/2 lb (227 g)
 Chopped Fresh Cilantro 1 Tbsp (15 ml)
 Minced Fresh Ginger 1 Tbsp (15 ml) 
 Sea Salt to taste
 Thinly Sliced Snap Peas  1 cup (250 ml)
 Olive Oil  1 Tbsp (15 ml)
 Honey  2 tsp (10 ml)
 Alfalfa Sprouts  2 cups (500 ml)
 Black Pepper  to taste
 Salt  to taste

Method for Lobster

  • Combine coconut milk, milk, butter, ginger, and salt in a sauce pan and bring to a boil.
  • Remove from heat and allow the flavours to infuse for 15 minutes.
  • Bring the liquid to a poaching temperature of 165° F (75° C).
  • Poach the lobster in the liquid until desired doneness beginning with the tail, then the claws, knuckles and finally the legs.
  • Please note that the tail will take the longest to cook- in order: place tail, claws, knuckles then legs into the liquid for best results.
  • The tail will take approximately 7 minutes to cook, the claws 4 minutes, knuckles 3 minutes and legs 2 minutes to cook.

Method for Salad

  • Combine all ingredients and reserve.

 Method for Serving

  • This dish can be served either warm or cold- the salad can be used in each application.
  • Place salad on plate and arrange lobster on salad as desired.
  • Pour a small amount of poaching liquid around salad, garnish with fresh cilantro.
  • Serve immediately.

 Recipe courtesy of Gourmet Chef Packers

Coconut and Ginger Poached Lobster