Thursday, Dec 20 2007

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Poached Lobsters

By Komal Gambhir

Ingredients

2 Lobsters

For the green curry sauce

1/4 cups green curry paste
2 tbsp. palm sugar
1/4 cups coconut milk
3/4 cups cream
2 tbsp. fish sauce or salt to taste

For the potato cake

500 gm. steamed mashed potato
3 tbsp. butter
2 tbsp. cream
1 egg

Method for the green curry sauce

1. Saute the green curry paste.
2. Add the coconut milk, cream and palm sugar.
3. Simmer for 1 minute.
4. Add the fish sauce or salt and simmer for another minute.  
5. Remove from the heat and reserve.

Method for the potato cake

1. Combine all the ingredients and mix.
2. Divide the mixture into four portions. Form them into cake.
3. Bread the cakes and deep fry until golden.

Method for the lobster

1. Place them in a pot of salted boiling water for 2 minutes.
2. Next place them in a bowl of water  with ice.
3. Remove the meat from the tail and place in a heat proof bag with 4 tbsp. of butter.
4. Seal the bags and place in a pot of simmering water until cooked (about 5 minutes).

To finish

1. Place the potato cake in the center of the plate.
2. Remove the lobster tail from the bag.
3. Slice the lobster tail in half and place on top of the potato cake.
4. Drizzle the green curry sauce around the outside and serve.

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