Recipes
Todd English's Olive Oil Braised Lobster with Lemongrass Corn
Episode 511: Lemongrass/Extra Virgin Olive Oil
Serves 4
Ingredients
2 each 1 1/2 pound par-cooked lobsters, de-shelled except for tails
1 quart Todd English Olive Oil
4 stalks lemongrass
1/4 kaffir lime leaves
1/2 pound ginger, peeled and rough chopped
1 head garlic
6 red Thai chilis
2 jalapenos
2 shallots, fine dice
8 ounces coconut milk
1 cup lobster stock
1 bunch scallion, thinly sliced
1/2 cup picked cilantro leaves
3 ears corn, grilled or toasted, removed from cob
Basmati rice or Israeli couscous, for serving
Directions
While in shell, split the 2 lobster tails into 4 pieces. In a large stockpot, add oil, lemongrass, lime, ginger, garlic, chilis and jalapeno and slowly heat on a low flame to infuse flavors. Bring to 160 degrees and add lobster tails in shell. Cook for 10-12 minutes or until tender. Drain liquid from the pot and add shallots coconut milk, lobster stock and corn. Bring to a simmer and add lobster claw and knuckle meat. Heat through and toss in scallions and cilantro. Serve in pot or over basmati rice or Israeli couscous, if so desired.
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