This dish is a celebration of fragrance, texture, and elegance. Lobster tails are poached slowly in a subtly spiced citrus broth, keeping the meat tender and succulent. The coconut jasmine velouté adds creaminess and depth, while crispy lotus chips provide a contrasting crunch and delicate nutty flavor.
Every bite combines the sweet, tender lobster, aromatic velouté, and crispy garnish for a multi-sensory experience. Bright, zesty notes from lemongrass and kaffir lime lift the dish, balancing the richness of coconut. It’s visually stunning and perfect for an elevated dinner presentation.
Ingredients
For the lobster:
2 lobster tails, split in half
2 stalks lemongrass, bruised
4 kaffir lime leaves
1 cup water
1/2 teaspoon salt
1 tablespoon coconut oil
For the coconut jasmine velouté:
1 cup coconut milk
1/2 cup jasmine rice, cooked
1 teaspoon ginger, grated
Salt to taste
Juice of 1 lime
For the crispy lotus chips:
4 lotus root slices, thinly sliced
Vegetable oil for frying
Pinch of salt
Instructions
In a medium saucepan, bring water, lemongrass, kaffir lime leaves, salt, and coconut oil to a gentle simmer. Add lobster tails, cover, and poach for 6–8 minutes until the lobster meat is opaque and tender. Meanwhile, blend cooked jasmine rice with coconut milk and ginger until smooth. Heat gently in a saucepan, adjusting salt and lime juice to taste, to create a silky velouté.
For the lotus chips, heat vegetable oil in a small skillet or deep fryer over medium-high heat. Fry lotus slices in batches until golden and crisp, then drain on paper towels and season lightly with salt. To serve, spoon coconut jasmine velouté onto each plate, place lobster tails on top, and garnish with crispy lotus chips. Optionally drizzle a little of the poaching liquid over the lobster for extra aroma and flavor.
Tips
Poach lobster gently; overcooking will make it tough and rubbery.
Lightly bruise lemongrass to release its aroma fully.
Lotus chips should be fried just before serving to maintain crispness.
Adjust lime juice in the velouté to balance sweetness from coconut.
Garnish with microgreens or finely chopped herbs for extra visual appeal.