Recipe - Andaman Rainbow Lobster
Andaman Rainbow Lobster

Ingredients

• 1 Whole Phuket lobster 700 gm
• Tuna loin steak 150 gm
• Red & yellow peppers 20 gm
• Sun-dried tomatoes 20 gm
• Garlic 5gm
• White wine 50 ml
• Pernod 50 ml
• Lobster stock 200 gm
• Butter 10 gm
• Teriyaki sauce 50 ml

Preparation

Step1: Chop the lobster then marinate in white wine, lemon and black pepper.
Step 2: Marinate the tuna in the pernod and teriyaki sauce.
Step 3: Slice the red & yellow peppers and put on a bamboo skewer with the tuna steak and tomatoes.

Method

Step 1: Baste the lobster with white wine, lemon and butter and grill until golden brown
Step 2: Grill the tuna skewer and baste with teriyaki sauce. Cook until half done.
Step 3: Lobster stock gravy. Boil the lobster stock in a pot, adding salt and pepper, fresh whipping cream and white wine. Cook until you get a thick sauce.

Raita sauce

• Plain yoghurt 20 gm
• Red chili 2 gm
• Fresh honey 10 ml
• Red curry paste 5 gm
• Lemon juice 10 ml
• Coriander 2 gm

Put all the ingredients in a bowl and whisk well

Serving

Cut the lobster in half. Spread some of the raita sauce and lobster stock gravy onto the dish. Place the tuna skewer in the middle of the plate between two halves of lobster, then top with the remaining raita sauce and lobster stock gravy. Decorate with spring onion (5 gm), black peppers, pink peppers, white peppers (1 gm), sundried tomatoes (10 gm) and lemon (1 wedge). A portion serves one person. Recommended wine to accompany this dish: Jacob Reserve Chardonnay (white wine).