Serves 4

INGREDIENTS: Lobster

1 large (2 ½lb) cooked spiny lobster
2 tbsp butter
1 shallot, finely chopped
1 ½ cups fresh lobster stock
¼ cup white wine
¼ cup double cream
1 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsley
¼ cup freshly grated Parmesan cheese
Salt and pepper to taste

INGREDIENTS: Coconut Rice

1 fresh coconut (grated)
2 cups warm water
1 cup Basmati rice
2 sprigs thyme
1 clove garlic, crushed
½ small onion, finely diced
½ stem celery stalk, finely diced
Salt to taste

METHOD for Lobster:

Cut the lobster in half lengthwise, and remove the meat from the tail. Remove any meat from the head and set aside.Clean the lobster shell of any impurities.Reserve shell. Cut the meat up in to pieces. Melt the butter in a large skillet over medium heat. Add the shallots; cook and stir until transparent. Stir in the lobster stock, white wine and double cream. Add lobster meat, bring to a boil, and cook until reduced by half. Mix in the parsley, salt and pepper. Preheat oven broiler to medium-high heat. Place reserved lobster shells on a broiling pan or baking sheet. Spoon the lobster mixture into shells. Sprinkle with a topping of Parmesan cheese. Broil for 3 to 4 minutes, just until golden brown.

METHOD for Coconut Rice:

Extract the milk from the coconut by letting sit in warm water for 30 minutes, then strain. Use coconut milk to boil rice and add thyme, garlic, onion, celery and salt. Bring to boil, lower heat and simmer until liquids have evaporated and rice grains are cooked. Fluff with a fork before serving.

To Serve:

Serve rice immediately with lobster au gratin and pan roasted vegetables.

Serves 4

INGREDIENTS

4 pre-cooked lobster tails
3 tsp olive oil
2 cups Arborio rice
1 cup pre-cooked lentils
½ cup onions, finely diced
1 ½ cups butternut squash, cubed
1 cup dry white wine
4 cups vegetable stock
1 cup Parmesan cheese,
finely grated
¼ cup heavy cream
2 tsp. chives, chopped
Salt & pepper to taste

METHOD

Remove flesh from lobster tails, being careful to keep shells intact. Slice flesh into medallions. Reserve shells and set lobster aside. Pre-cook lentils for 10 minutes in 2-3 cups of boiling water. Set aside. Heat olive oil over medium heat; add onions and sauté gently for 1 to 2 minutes, until translucent and not browned. Add rice stirring constantly for another 2 minutes. Pour in the wine, add the butternut squash and lentils, continue to stir. Add 1 cup of stock, lower the heat and cook stirring occasionally for about 15-20 minutes adding stock as needed until rice is tender and creamy. Season with salt and pepper, finish with parmesan cheese, heavy cream and fresh herbs. Top risotto with lobster medallions and decorate each plate with a shell.

Lentil-butternut Squash Risotto with Spiny lobster tail