Butter Poached Lobster & Coconut Corn Pudding

Since it’s National Lobster day, I thought I would share this wonderful recipe for Butter Poached Lobster & Coconut Corn Pudding.
It is absolutely delicious!

 


Butter Poached Lobster & Coconut Corn Pudding

Serves 4-6

BUTTER POACHED LOBSTER:
1 ½ Pounds Lobster Meat
1 ½ Sticks Butter, Unsalted
3-4 Medium Lime Kaffir Leaves (Lime Zest Will Also Work)
Pinch of Salt

THAI COCONUT CORN PUDDING
4-5 Medium Corn on the Cobs (Cut Off Cob)
1 Can Coconut Milk, Unsweetened
2-3 Large Eggs
¼ Cup Sherry
3 Tablespoons Fish Sauce
1 Medium Lime, Juiced (Optional)
1 ½ Teaspoons Ginger, Grated
3 Large Garlic Cloves, Grated
2 Tablespoons Thai Basil, Chopped
1 Teaspoon Lemon Grass, Chopped
½ Stick Butter, Unsalted and Cubed
1-2 Small Thai Chili Peppers, Chopped
Salt (Optional)

BREAD CRUMBS
1 Cup Panko Bread Crumbs
1 Tablespoon Chives, Dried
½ Stick Unsalted Butter

  1. In a mixing bowl, add milk and eggs.  Whisk thoroughly.  Add the remaining coconut corn pudding ingredients in the bowl and mix well.  Butter a 8×8” casserole dish and pour mixture in.
  2. In a mixing bowl, add bread crumb ingredients together.  Add the breadcrumb mixture on top of the pudding.
  3. Preheat the oven to 350°F.  Bake for 40-45 minutes or until golden brown. Remove from the oven and allow to rest.
  4. In a heated saucepan, add butter and allow to melt.  Add the rest of the butter poached lobster ingredients, except the lobster.  Allow butter mixture to simmer for 5 minutes to pick up all the flavors.  Add lobster meat and poach for 10 minutes or until done.
  5. On a plate, add some coconut corn pudding, top with lobster and drizzle with the butter.

 

Credit: Just a Pinch

Comments

  1. Mmmm that seriously sounds and looks so delicious.

  2. That does look amazing! It’s grocery shopping weekend, but I’ll be scouring through your heaps of recipes!

  3. It looks good, and easy to make.

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