March 20, 2013

GUEST POST: Coconut Butter Poached Lobster Served with Delicious Smoked Clams and Cauliflower Recipe

Written by Kendra Thornton

Coconut Butter Poached Lobster Served with Delicious Smoked Clams and Cauliflower Recipe

Without doubt, the best vacation of my life is the most recent one we spent at the stunning Kimpton Hotel ranked amongst some of the top hotels in Miami. I wanted to take a taste of our amazing experiences back home to share with everyone in Chicago, so I was thrilled when I discovered this decadent recipe from Area 31 Restaurant and Bar. Not only is it a taste of Miami, it is perfect for impressing guests!

Coconut Butter Poached Lobster:

- 4 cups lobster stock
- 1 piece of ginger, crushed
- 2 dried chilies
- 4 cups coconut milk
- 2 cups coconut butter
- 2 1½-lb lobsters (Nova Scotia are best)


- Bring the stock, chilies and ginger to a simmer. Add the coconut milk. When it reaches a simmer again, whisk in the coconut butter.

- Transfer the mixture to a 6-inch hotel pan with an immersion circulates. Set it to 135'F or 59’C run it and allow it to come to room temperature. A deep baking dish also works.
- Remove claws and tail and blanch in simmering salted water for 6 minutes.

- Remove lobsters from their shells when cool enough.
- Roast the lobster in a heavy-bottom pan for 15 minutes. Place them in a small stockpot with enough salted water to almost cover them. Bring the water to a boil and simmer for 2 hours.
- Split the tails down the middle. Season and sear them quickly on high heat. Put tails and claws into buerre monte, your butter sauce. After about four minutes, take them out.

Smoked Clams and Cauliflower:

- A couple handfuls of wood chips
- 2 cups cauliflower flowerets
- 8 small neck clams
- 16 oz. lobster stock
- 1 tbsp. coconut butter

In a 4 ½ hotel pan on a burner, throw in the wood chips and cover with shallower perforated half hotel pan. Put the cauliflower and clams into a pan covered with foil. When smoke starts to seep out, remove from heat. Repeat after letting stand for 10 minutes. Set clams aside.
Place cauliflower, liquid from smoked clams, and enough stock to cover halfway in a small stockpot. Simmer over medium heat until tender. Season to taste. Mash and fold in the coconut butter.

Mizuna Puree:

- 4 cups mizuna greens
- ½ cup spinach, blanched
- ½ fresh parsley, blanched
- ¼ cup coconut milk
- ¼ cup coconut butter

Blend all ingredients in a blender until very smooth.

To Serve:

On one side of the plate, spread some of the mizuna puree. Put some cauliflower and one-half lobster tail on top, with a claw. Top it off with a smoked clam and mizuna greens. I hope you enjoy this meal just as much as my husband and I do and I have to say I feel like quite the chef when I create it (but the secret is…it really isn’t very hard!)

Kendra Thornton, "former Orbitz Director of Communications and promoted into full time position in the care of Motherhood", can be found on Twitter @KendraThornton.

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