Travel Reference
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Roasted Lobster with Fideuà,
English Peas, Shiitake
Mushrooms and Spicy Carrot
Coconut Milk Sauce
1½-pound lobster per person
Butter, few pats for boiling, few
pats melted for lobster
Fideuà (toasted vermicelli) melds nicely with the vegeta-
bles and sauce to create a bed for the roasted lobster
.
Salt and pepper
SAUCE
1 tablespoon butter
LOBSTERS
Bring a large pot of water to boil. Add butter. Place
lobsters in and boil for 4 minutes. Remove and cool into
ice water. Pull claws from body. Crack shell by tap-
ping with the back of a heavy knife to release the meat
within. Remove claw meat and reserve.
2 shallots, finely chopped
1 tablespoon ginger root,
finely chopped
½ teaspoon green curry
½ cup white wine
1 cup carrot juice
1 cup vegetable stock (chicken
stock can be used)
With a large knife, cut lobster tail in half to butterfly.
Remove vein if in tail. Brush with butter and season
with salt and pepper.
Juice of 2 limes
½ cup unsweetened coconut milk
½ cup heavy cream
1 bunch cilantro
When ready to serve, heat skillet pan to medium-high
heat and preheat oven to 400 degrees. Place lobster,
meat side down, and cook in pan on stovetop until
lightly brown. Turn onto other side (shell-side down),
add claws, and place in oven for 5 minutes. Remove
and serve.
SAUCE
In saucepan, melt butter on medium heat. Add shallots
and ginger. Cook until tender. Add green curry and
