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Guest Recipe: Olive Oil Braised Lobster with Lemongrass Corn By Todd English
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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
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.
2005 Puiatti Pinot Grigio
100% Pinot Grigio, from Friuli, Italy
A simultaneously floral and mineral aroma with a well-balanced, crisp palate
with strong citrus notes. Pairs well with seafood, risotto and soups. Try it
with the Chicken and Couscous or the Capellini.
Raffault Chinon Rose
100% Cabernet Franc. Chinon is located in the central Loire valley, near
Tours, and is the northernmost French red wine appellation. This wine has a
bright strawberry fruit flavor with a long finish. This is great on its own
or paired with fish or poultry dishes. A nice match with either the
Capellini or the Arugula Salad.
>>This recipe appears in
Episode #511.
>>Click here for a printer
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