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Singaporean Spiny Kipahulu Lobster with Macadamia Nut Coulis and Spiny Lobster Lomilomi

Recipes

March 20, 2011

Story By: Dining Out Team |

Serves 4

Ingredients for the Lobster:

  • Singaporean Spiny Kipahulu Lobster with Macadamia Nut Coulis and Spiny Lobster Lomilomi
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  • 4 1-pound Hawaiian spiny lobsters
  • 2 tablespoons garlic, sliced paper thin
  • 2 tablespoons shallots, sliced paper thin
  • 1/2 teaspoon pink peppercorns, ground
  • 1/2 teaspoon white pepper-corns, ground
  • 1/2 teaspoon black pepper-corns, ground
  • 2 cups lobster stock, chilled
  • 1/2 cup white wine
  • 1/2 cup fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cooking oil
  • 2 tablespoons butter
  • 1 lemon, juice only, for each lobster

Procedure:

  1. In a small container, combine stock, wine, fish sauce and oyster sauce and set aside.
  2. To break down the lobsters, remove the head from the tail. Then set aside the head and segment tails width-wise along their natural cross sections (shell included). You should get five segments per tail.
  3. In a hot saute pan, add oil and saute garlic and shallots until they barely start to caramelize.
  4. Add in segmented lobster tail and all three peppers; stir until pepper is toasted and becomes aromatic.
  5. Deglaze with liquid mixture and reduce by 80 percent. Through the reduction process, turn lobster segments to ensure even cooking.
  6. Once liquid is reduced, remove lobster, finish with lemon juice while slowly whisking in butter.