Todd English’s Olive Oil Braised Lobster with Lemongrass Corn

Categories: Main Course

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

1. 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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