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Lobster coconut-ginger Blanquette

Lobster coconut-ginger Blanquette

This delicious Blanquette recipe of lobster coconut-ginger allows you to serve a both refined and original dish. Nothing better to please your guests for a celebration meal!

Cooking Instructions: Pfanne
Ready in 40 minutes
Difficulty
Medium

Ingredients

For 4 persons

2 whole cooked lobsters

25cl of coconut milk

10cl of liquid cream

2 tomatoes

1 pinch of curry

1 chicken broth

2 tablespoons of olive oil

2 tablespoons of lemon juice

Some herbs

Cooking Instructions:

1. Thaw the lobsters according to the preparation advices.

2. In a pot, boil 50cl of water, the chicken broth, the coconut milk and the cream, let reduce by a third.

3. Peel the ginger and cut in thin slices.

4. In a pot, warm up the oil and sear the lobster over high heat for 3 minutes.

5. Add the broth to the reduced coconut milk, the curry and the ginger. Season with salt, pepper and let simmer over low heat for 5 minutes.

6. Chop thinly the herbs, peel and cut the tomatoes into dices. Incorporate the whole in a pot and switch off the heat.

7. In a deep plate or a bowl, dispose the lobster, pour the sauce and sprinkle with a dash of lemon juice. Serve with white or black rice.