French cuisine
Medium

Lobster vanilla, rice in coconut

Lobster vanilla, rice in coconut
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Recipe
PRE TIME: 15 min
COOKING TIME: 15 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
  • For the prawns
  • 2 count Lobster (200g / 6.7 oz each)
  • 2 oz. Salted butter
  • 1 tbsp. Olive Oil
  • 2 tbsp. Sugar
  • 1 tsp. Five-spice seasoning
  • 2 tbsp. Caramel sauce (sugar and water reduction)
  • 2 count Vanilla beans
  • For the rice in coconut
  • 180 g White rice cooked
  • 1 tbsp. Salted butter
  • 1 tbsp. Olive oil
  • 2 tbsp. Shallot minced
  • 3 g Salt
  • 2 tbsp. White wine
  • 0.5 cup Lobster stock
  • 1 tbsp. Ginger juice
  • 215 g Coconut cream
  • 125 g Grated cheese (parmesan, gruyere, brie, etc)
  • 0.5 cup Crispy young rice
Directions:
Step 1
Step 1
1
Cooking caramelized lobster: Heat up a pan on medium-low heat with olive oil and butter. Add in the lobster tails to pan-fry. Then, add sugar, five-spice seasoning, vanilla bean, and caramel sauce. Keep cooking the lobsters for 5 minutes until they are nicely caramelized. Set aside.
Step 2
Step 2
2
Cooking coconut risotto: On medium heat, have a hot pan with some olive and butter. Add shallots and steamed white rice in and stir up. Then, pour in some white wine, prawn/lobster stock, ginger paste, coconut cream, grated parmesan cheese, crispy young rice, turmeric powder and some salt for seasoning. Mix everything well together as it cooks for about 15 minutes.
Step 3
Step 3
3
Plating: On a plate, put a scoop of risotto in the center, then place a lobster tail on top. Sprinkle some crispy young rice and peanut sesame mixture. Garnish with vanilla bean and some “ngổ".
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