The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Lobster poached in ginger-coconut milk with melon

You'll need

40 gm (8cm piece) ginger, coarsely chopped 1 lemongrass stalk, white part only, coarsely chopped 1 tbsp vegetable oil ½ tsp each white peppercorns and coriander seeds, finely crushed in a mortar and pestle 400 ml coconut milk 3 kaffir lime leaves, coarsely torn 1½ tbsp fish sauce, or to taste 15 gm light palm sugar, or to taste, crushed 2 cups (loosely packed) Thai basil leaves Juice of 1 lime, or to taste 3 uncooked lobster tails, halved, meat removed, cut into large bite-sized pieces To serve: steamed jasmine rice 2 small green chillies, thinly sliced, to serve   Sweet and sour melon ½ honeydew melon, cut into 5cm cubes 120 gm caster sugar 55 ml rice wine vinegar 1 tbsp fish sauce   Fried shallots For shallow-frying: vegetable oil 6 golden shallots, thinly sliced


  • 01
  • For sweet and sour melon, place melon in a non-reactive container and set aside. Stir sugar, vinegar, fish sauce and 80ml water in a saucepan over medium heat until sugar dissolves, set aside to cool, pour over melon and refrigerate to pickle slightly (20 minutes).
  • 02
  • For fried shallots, heat oil in a wok over medium-high heat until shimmering, add shallot and stir until golden (3-5 minutes). Strain through a metal sieve and set aside to drain on absorbent paper.
  • 03
  • Process ginger, lemongrass, oil and spices in a small food processor to a fine paste. Heat a saucepan over medium heat, add paste and stir-fry until fragrant (1-2 minutes). Add coconut milk, kaffir lime leaves, fish sauce, palm sugar and half the Thai basil, stir to dissolve sugar and bring to the simmer. Add lime juice, adjust seasoning to taste, add lobster and simmer until just cooked through (2-3 minutes). Spoon onto steamed jasmine rice, top with drained sweet and sour melon, fried shallots, thinly sliced chilli and remaining Thai basil leaves and serve.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.