- Yield: 4
Lobster Indochine “a la coque”
Lobster indochine “a la coque” : long rice, green papaya flavored with lemongrass.
- Long Rice - Green papaya flavored with lemongrass
- “Nage” (vegetable broth)
- Celery - 2 stalks, diced
- Carrot - 2 medium, diced
- Onion - 1 medium, diced
- Garlic - 1 head
- White Wine - 4 cups, dry
- Bouquet Garni - 1 each (Italian parsley, fresh thyme, bay leaves)
- Tamarind Paste - 2 tablespoons
- Lobster - 4 pieces (1 ½ pound each), live
- Long Rice - 1 pack (bean thread vermicelli), cook 1 minute in boiling water
- Kaffir Lime - 4 leaves, cut into very thin julienne
- Lemongrass - 1 stalk, finely sliced
- Green Papaya - 1 piece, peeled, seeded and cut into ¼ “ dices
- Chervil - 4 sprigs
In a stock pot; bring to boil 2 quarts water with the ingredients from the “nage” recipe.
Simmer for 30 minutes.
Cool the nage at room temperature. Place the live lobsters in the nage and bring back the nage at boiling point. Remove the pot from the stove and leave the lobsters for 8 more minutes in the nage. At this point the lobsters are cooked and not chewy. Reserve the lobsters on the side.
Finely strain the nage with a chinois,
Remove the shell from the lobster claws and knuckles. Cut each lobster tail into 5 medaillons shell on.
In a braising pan or a deep platter, place each lobster on a bed of long rice, surrounded with the lemongrass, kaffir lime, green papaya and chervil. Cover the lobster with the boiling nage and serve immediately.