Ginataang Lobster: Coconut Oil-Poached Lobster Tails In Sous-vide, With Coconut Milk And Lobster Head Sauce Recipe

INGREDIENTS:

• 2 live lobsters (about 1-1.5 lbs. each)
• 2 tablespoons, plus 1 tablespoon coconut oil
• 2 garlic cloves, peeled and minced
• 1 shallot, peeled and minced
• 1-inch piece ginger, peeled and minced
• 1.5 cups unsweetened canned coconut milk (chaokoh brand)
• 1-2 thai chili peppers, split in half lengthwise
• 1 tablespoon fresh calamansi juice, or lime juice
• 1 tablespoon fish sauce, plus more to taste
• Sliced green onions, for garnish

INSTRUCTIONS:

1. Note: Although there are many steps to this recipe, it isn't very difficult. Just take your time!
2. Fill a large pot with about 2 inches of water, and place a steamer basket into pot. Bring water to boil over high heat, and cover pot.
3. Prepare a sous-vide water bath to 130 degrees F.
4. Prepare an ice bath by filling a large bowl with ice and cold water, set aside.
5. Kill the lobsters by inserting a sharp knife into their head about 2 inches behind their eyes, then cut through the heads lenghthwise and down to the cutting board.
6. Tear off claws and tail by twisting away from lobster body, using a clean kitchen towel to grip.
7. Split the lobster heads completely in half lengthwise, continuing from your initial cut between the eyes. You should now have split lobster heads, claws, and tails. Set the split lobster heads aside.
8. Place the claws and the tails into the steamer and cover pot. Steam the tails for 2 minutes only, then remove the tails from the steamer and place the tails into the water bath.
9. Continue to steam the claws for 3-4 minutes more, for a total of 5-6 minutes total, then remove the claws from the steamer and place into the water bath. At this point, the claws are completely cooked through, while the tails are only par-cooked.
10. Remove the tail meat from the shells, then pat the tail meat dry with paper towels. Place the 2 shucked tails into a sous-vide bag, along with 2 tablespoons solidified coconut oil, then vacuum seal.
11. Place the sealed tails and coconut oil into the sous-vide water bath for at least 12 minutes.
12. While the tails are in the sous-vide bath, remove the claw meat from the shells and set aside.
13. Heat a wok, or large saute pan, over medium-high heat. Add the last tablespoon of coconut oil to the pan, then stir-fry/saute the garlic, shallots, and ginger for 30 seconds, stirring frequently. Add the split lobster heads, along with the coconut milk and chili peppers to the pan. Bring to a boil, then reduce heat to low, cover pan, and simmer for 10 minutes, stirring frequently.
14. Scrape the tomalley from the lobster heads, making sure to stir and incorporate the tomalley into the sauce.
15. If the sauce is too thick for your liking, thin it out with water as desired.
16. Stir in the lime juice and fish sauce.
17. Taste the coconut milk sauce, and season with more fish sauce if desired. Remove pan from heat and set aside.
18. Remove the lobster tails from the sous-vide bags. You can choose to add the liquid from the sous-vide bags into the coconut milk sauce if desired, otherwise discard.
19. Spoon some of the coconut milk sauce onto a plate, then place the lobster tails and claws on the plate. You can also plate the heads as garnish, or discard the heads.
20. Garnish with green onions, and serve with rice with more of the coconut milk sauce.

Source: Burnt Lumpia

Share It To Your Friends!

Loading...