LOBSTER IN COCONUT BROTH WITH DELICATE HERB SALAD

Yields1 ServingPrep Time30 minsCook Time15 minsTotal Time45 mins

2 cooked western rock lobster tails, peeled and sliced into 3cm medallions

250 ml chicken or fish stock

400 ml coconut milk

1 tbsp fish sauce

1 tbsp caster sugar

3 cm ginger, peeled and thickly sliced

2 kaffir lime leaves

2 stalks lemongrass, bruised

1 small red chili, split lenghtways

1 tbsp lime juice

Herb Salad

1 kaffir lime leaf, finely sliced

1 cup coriander leaves, picked

⅓ cup mint leaves, picked and torn

2 spring onions, finely sliced into matchsticks

Place stock, coconut milk, fish sauce, caster sugar, ginger, lime leaves, lemongrass, and chilli in a large pot over medium-high heat. Gently simmer for 10 minutes. Remove from heat.

Add lobster and lime juice.

Allow to sit for 10 minutes or longer for the flavours to infuse.

Remove the broth from the fridge half an hour before serving.

To assemble: spoon broth and lobster into individual bowls, and top with delicate herb salad ingredients.

Nutrition Facts

Serving Size 4

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LOBSTER IN COCONUT BROTH WITH DELICATE HERB SALAD

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