Coconut Milk Poached Kona Lobster with Carrot Puree


September 4, 2011

Story By: Dining Out Team |


  • 2 16- to 20- ounce Kona Lobsters
  • 2/3 quart chicken stock
  • 2/3 quart coconut milk (can)
  • 1/2 tablespoon butter
  • 4 stalks lemongrass, cut 1 inch long
  • 2 cups carrot, peeled and cut 1 inch long
  • 4 garlic cloves
  • 4 shallot cloves
  • 3 bay leaves
  • 1 onion cut into 8 pieces
  • 1/2 tablespoon sugar
  • salt and pepper, to taste
  • paprika, for garnish


  1. Clean and remove the tail and claws from the body and split the tail in half with the shell on. Poach the claws in boiling water for a couple of minutes; this will make it easier to remove the meat from the claw. Set the tails and claws aside.
  2. Cut the head to small pieces for use in the sauce, set aside.
  3. in a stock pot combine coconut milk and chicken stock and bring to a boil. Add carrots and cook for 7-10 minutes or until the carrots are cooked; remove from the stock and puree with butter, season with salt and pepper, to taste, until it’s smooth. Set aside.
  4. Add lobster head, lemongrass, garlic, shallot, onion and bay leaves to the stock, bring to a boil and simmer for 10 minutes to make sure the vegetables and lobster release their flavor to the stock.
  5. At this point the stock should be a little thicker. Season with sugar, salt and pepper and poach the tail and claw on medium-low heat for 2 minutes or until the meat is cooked. Remove the meat from the shell and remove the liquid from the stock to use as a sauce.
  6. In a bowl, scoop a tablespoon full of carrot puree and place in the center of the bowl, top with lobster meat and pour sauce around it.
  7. Garnish with carrot and sprinkle with a little of paprika for color.
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