Lobster Sandwich with Coconut Masala Spread

Lobster Sandwich with Coconut Masala Spread

Ingredients

  • ½ lb (227 g) Raw Lobster CK (Claw and Knuckle) Meat
  • ½ lb (227 g) Unsalted Butter
  • 8 whole Bacon Strips, cooked
  • 4 whole Ciabatta Buns or Crusty Bread
  • 2 whole Plum Tomatoes, sliced lengthwise
  • 1 package Sprouts

Method

  • Bring the butter to a poaching temperature of 160-165° F (70-75° C).
  • Poach the lobster until desired doneness (3-5 minutes)

Method for Serving

  • Cut ciabatta buns in half lengthwise.
  • Spread some of the coconut masala spread onto the buns.
  • Build sandwiches from the bottom up; sprouts, bacon, tomato and lobster claws.
  • Garnish with cilantro leaves.

How to make Coconut Masala Spread

Ingredients

  • 2 cups (500 ml) Mascarpone Cheese
  • ½ cup (125 ml) Coconut Milk
  • ½ Onion, roughly chopped
  • 3 cloves Garlic, chopped
  • 2 tbsp (30 ml) Fresh Cilantro, chopped
  • 1 tbsp (15ml) Olive Oil
  • 1 tsp (5 ml) Fresh Ginger, grated
  • 1 tsp (5 ml) Curry Powder
  • ½ tsp (2.5 ml) Fennel Seed, ground
  • ½ tsp (2.5 ml) Cloves, ground

Method

  • Soften mascarpone cheese.
  • Heat oil in a sauté pan; add onions and caramelize over low heat.
  • Add garlic and continue cooking for an additional 2-3 minutes.
  • Add curry powder, fennel seeds and cloves then add ginger and coconut milk.
  • Continue to cook out spices and onions; allowing coconut milk to reduce.
  • Puree and allow to cool.
  • Fold caramelized onion mixture into mascarpone cheese.
  • Refrigerate until ready to use.

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