Lunchbreak: Lobster Portuguese

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Alpana Singh, Master Sommelier and Proprietor of The Boarding House

Eliza Martin, Vermilion James Beard Foundation Women in Culinary Leadership Intern

Bon Appetit presents Chicago Gourmet

September 26-28, 2014 in Millennium Park

Grand Cru presented by Country Financial

September 27-28


Lobster Portuguese

2 - 9 oz lobster tails, blanched, shells reserved
1/4 tsp mustard seeds
10-12 curry leaves
6-8 whole dry red chili
pinch hiing (asafoteda) *a spice used in Indian vegetarian cooking*
1 tsp oil
1 can coconut milk (12 oz)
1.5 tsp sambar powder *a spice used in Indian vegetarian cooking*
1/2 tsp turmeric powder
salt, to taste
red chili powder, to taste

Prior – Blanch lobster tail in salt water, lime and a whole onion for 3-5 minutes. Heat oil, add the mustard seeds, curry leaves, whole red chili and hiing.  Roast till they start to crackle.  Add the coconut milk, turmeric and sambar powders.  Bring the sauce to a boil.  Do not overcook or the coconut milk will separate.  Season to taste with salt and red chili powder.  Cool. Heat small amount of oil in sauté pan, add lobster and 3 cups lobster sauce.  Heat until lobster is warmed through and sauce has thickened slightly.  Serve with coconut rice and garnish with lobster tail shell.

Coconut Rice

1/2 cup basmati rice
1 cup water
2 whole red chili
4 curry leaves
1/2 tsp mustard seeds
4 oz coconut milk
pinch hing
salt, to taste

Heat small amount of oil in a sauté pan. Add the mustard seeds, curry leaves, red chili and hing.  Cook till it crackles. Keep some tadka aside for garnish. Separately cook rice. Mix rice with tadka. Blend coconut milk with rice.

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