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Lobster poached in ginger-coconut milk with melon

Australian Gourmet Traveller recipe for lobster poached in ginger-coconut milk with melon.
Lobster poached in ginger-coconut milk with melon

Lobster poached in ginger-coconut milk with melon

William Meppem
4
45M
10M
55M

Ingredients

Sweet and sour melon
Fried shallots

Method

Main

1.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).
2.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.
3.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 .

Notes

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