French cuisine

Medium

Lobster vanilla, rice in coconut

Chef Didier Corlou

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Done

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

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

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

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".