Lobster Au Gratin served with Fresh Coconut Milk Rice

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Recipe by Head Chef Wentworth Barnes

Pillars Restaurant at The Admiral’s Inn, Nelson’s Dockyard National Park, Antigua

To Help conserve Spiny Lobster as one of our favourite seafood resources Antigua & Barbuda have introduced closed seasons for fishing this species.

Serves 4

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


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

Lobster Au Gratin - Pillars Admiral's Inn

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.

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