Are you a fan of Thai as I could give you a recipe for Thai Lobster
Tis rather nice
Ingredients
* 1 Lobster, freshly cooked
* 300ml coconut milk
* 2 stalks Lemon grass
* 3 red chillies, de-seeded and diced
* 100g butter
For the rice
* 175g Basmati rice (Can use any rice really, I just prefer the Basmati)
* 1 pinch saffron strands
* 4 cm fresh ginger root, finely grated (Not essential but adds the punch to the taste)
* 1 bunch Coriander, finely chopped
For the lime butter
* 100g butter
* 1 lime, zest and juice
Remove the claws from the lobster, bash with a lobster hammer or rolling pin and remove the claw meat. Put this to one side.
Slice the tail in half along its length.
Place the coconut milk in a pan. Bruise the lemon grass stalks with a rolling pin to release their flavour and add to the coconut milk along with the chillies.
Heat the coconut milk mixture gently and whisk in the butter.
Bring to the boil, turn down the heat and add the lobster tails. Heat through and then remove and keep warm.
Place the rice in a saucepan and add the infused coconut milk and enough water to cover.
Dissolve the saffron in a little water, and add to the rice. Add the grated ginger.
Bring the rice to the boil and continue to cook until all the liquid has been absorbed.
To make the lime butter, beat the butter, lime zest and juice together in a bowl. Place the butter onto a piece of foil and roll up like a log. Then put it in the fridge to set.
Fluff up the rice and stir in the flakes of lobster meat and the coriander.
That should do for two people if you are cooking for more just up the ingredients
