Thai Style Steamed Lobster with Coconut and Scallions

Created by Executive Chef Dean La Russa
Classic Residence by Hyatt in Palo Alto
Serves 4

• 1 tablespoon olive oil
• 1 medium garlic clove—minced
• 1 medium shallot—minced
• 1 each lemon grass—finely chopped from a 2" piece
• 1 cup coconut milk—Thai
• 1 cup water
• 1/2" cubes 1 each jalapeno—seeded and diced
• 4 each lobster tails—from a 1 to 1-1/2 lb lobster
• 2 each lime
• 2 ounces Thai fish sauce
• 12 sprigs fresh cilantro
• 1 each scallions

1. In a medium sauce pan, heat oil.
2. Quickly sauté shallots and garlic.
3. Before the garlic begins to brown, add lemongrass, coconut milk, water, jalapeno, lime juice, and Thai fish sauce.
4. Lower the heat and cook slowly for 1/2 hour.
5. Meanwhile, bring a large pot of water to a boil.
6. Add lobster tails and cook 10 minutes.
7. Remove tails from water and slice each in half lengthwise.
8. Remove meat from each tail and slice into six piece per half, then place back in the shell.
9. Serve two halves per person in a large soup or pasta bowl.
10. Strain coconut broth and ladle over the tails.
11. Serve with steamed jasmine rice.