Ingredients
- 1 shallot
- 1 onion
- 50 g fresh ginger
- 40 g fresh coriander
- 4 lemongrass sticks
- 30 g green curry paste
- 3 squeezed limes
- 4 sheets of Chinese ravioli dough (or 8 in a dish)
- 500 ml coconut milk
- 100 ml olive oil
- Salt
- 1 Canadian or European lobster - 400/500 g for a starter - 700/800 g for a main course
Instructions
- Peel and coarsely chop the onions, shallots and ginger. Squeeze the limes and set aside the juice.
- Cut a slit down the middle of the lemongrass and crush it with the flat side of the knife to bring out all its aromas.
- Plunge the live lobster into boiling salted water for 5 minutes. Keep it well submerged. TIP: Boil for 1 minute/100 g of lobster.
- Take the lobster out and plunge it into an ice bath. Then remove the claws.
- Return the claws to the boiling water for a further 3 minutes, then return them to the ice bath with the body of the lobster, until everything has cooled down.
- In a hot pan, sauté the shallots and onions in olive oil.
- Add the ginger – and stir for a good minute.
- Add the green curry paste and stir well, then add the lemongrass sticks.
- Deglaze with the lime, loosening the juices from the curry paste, and add the coriander. Stir to combine.
- Add 1/2 litre of coconut milk and leave to simmer over a medium heat for 20 minutes.
- Separate the tail and trunk from the lobster, break the back and remove the shell. TIP: You can set aside (or freeze) the shell for a future lobster sauce.
- Remove the moving part of the claws (if this hurts, use a towel to pull them out) and break the claws into thirds. To break the large claw, roll it up in a towel and give it a sharp blow with the back of your knife.
- Using the back of a teaspoon, remove the flesh from the claws, or use scissors to cut off the shell. Cut the flesh into large pieces. Slice the tail into medallions of equal size. Place on absorbent paper.
- Strain the sauce into a saucepan, pressing well to extract as much as possible. Season with salt and keep warm.
- Keep the pasta square or cut out circles with a pasta cutter. Plunge them into boiling water for one minute. Remove and set aside on a plate with the olive oil.
- Heat the olive oil in a small pan, then quickly sauté the lobster and set aside on absorbent paper.
- Presentation: Place the lobster pieces in the centre of a soup plate. Cover with 2 Chinese ravioli noodles (4 for a main course). Place the lobster claw on top.
- In the saucepan, emulsify the stock with an immersion blender and pour into the dish. Add a few coriander leaves and a drizzle of olive oil.
Recipe: Clovis Degrave & Photos: Ramunas Astrauskas
