When I cook lobster tails, it’s usually for one purpose: lobster rolls (see a recipe HERE). However, since it’s quite a summery dish, it didn’t feel right to prepare it in this current cold weather. So, I’ve decided to mix the cooked lobster with some warming, spicy-sweet coconut milk dressing instead. To this I’ve added some diced mango, which added both acidity and sweetness. Fresh mint was added just before serving, and some more mango and coconut flakes were added for garnish. All these flavors complemented the sweet lobster meat beautifully, and the result was even better that what I’ve expected.
This salad is perfect for serving as part of finger food buffet, but it can also be served as first course, on endive or romaine lettuce leaves. Try it and enjoy.
Makes: 12 appetizer size or 4 first course
Cooking time: 10 minutes
Prep time: 20 minutes
2 X 10oz (285 grams) lobster tails
For cooking the tails:
3-4 bay leaves
1 tsp black peppercorns
1” (2.5cm) piece of fresh ginger, sliced
1 celery stalk, cut into large sections
1 cup fruity white wine
For the Salad:
1 cup full fat coconut milk
1 tsp red curry paste
1 tsp green curry paste
2 tsp sweet chili sauce
1 tsp Sriracha sauce
2 tsp soy sauce
1 tsp lime juice
½ tsp salt
½ mango, cut into small cubes
¼ jalapeno, deseeded, diced small
2 scallions, roughly chopped
¼ cup mint leaves, roughly chopped
Fresh mint leaves
Dried coconut flakes
1. The lobster: with kitchen scissors, cut the shell in the middle on both sides. Fill a large pot with water, add the bay leaves, peppercorns, ginger and celery and bring to the boil. Add the wine and lobster tails. Cook on medium-high heat for about 10 minutes, or until the shell changes color to red, the meat changes color from opaque to white, and the tails curl up. Remove the tails from the liquid and let cool to room temperature. Remove the shells, cut the meat in half and then into medium chunks.
2. The salad: in a bowl, mix the coconut milk with the rest of the ingredients. Taste and adjust seasoning if needed. Add the cooked lobster and mix gently. The salad can be served at this point, or kept in the fridge, in an air tight container, for up to two days. Bring to room temperature before serving.
4. To serve: add the chopped mint to the salad and mix well. Divide between small dishes, if serving as an appetizer, or between plates, on endive or lettuce leaves, if serving as a first course. Garnish with the mint leaves, mango and coconut flakes before serving.