Luscious lobster with coconut cream

Poached Lobster with Coconut Cream and Sweet Corn Crepe


  • 4 each lobster tails, shell removed
  • 1/2 stick unsalted butter
  • 2 ears sweet corn, shucked and grated, cobs reserved
  • 4 ea crepes, recipe follows
  • 2 cups coconut curry cream, recipe follows
  • 1 cup maitake mushroom, roasted
  • 1 each red jalepeno, sliced thin into rings
  • 1 each lime, segmented
  • 1 each orange, segmented
  • 1 bunch cilantro, leaves picked
  • Salt and pepper taste

Melt 1 tablespoon of butter in a nonstick pan over low heat add the grated corn and simmer gently stirring often until the corn thickens (roughly 10 minutes) season with salt and pepper and reserve warm.Bring a 3 qt pot of water to a simmer and reduce the heat just until the boil stops. Season the lobster tails with salt and pepper and place in a sealable bag with the reamaining butter. Roll the bag from the bottom to remove the air and seal the bag. Place the bag into the water and poach the lobster until firm to the touch and just cooked through (roughly 8 mins). Remove the bag from the water reserve warm. Fill 4 crepes with the corn "pudding" and place into a bowl, top each crepe with a lobster tail, spoon coconut curry cream over the lobster and garnish with the citrus segments, jalepeno rings, maitake mushroom and cilantro leaves.

Coconut Curry Cream

  • 1/2 cup olive oil
  • 1 ea onion, sliced
  • 1 stalks lemongrass chopped
  • 1 tbsp ginger chopped
  • 2 cloves garlic chopped
  • 2 each corn cobs cut in half
  • 1 each kaffir lime leaf
  • 1/4 each vanilla bean split
  • 1 tsp red curry paste
  • 1 cup orange juice
  • 1 cup lime juice
  • 1 8 oz can unsweetened coconut milk
  • 1 cup heavy cream

In a 3qt pot heat oil on medium heat add the vegetables and sweat until onion is translucent .Add orange and lime juice. Reduce by half. Add cream,lime leaf, vanilla bean, and curry paste. Simmer 30 mins. Strain and add coconut milk.

Crepe Batter

  • 6 oz all purpose flour
  • .5 oz sugar
  • 1/2 tsp salt
  • 1.5 cups milk
  • 3 ea eggs
  • 3 ea yolks
  • 3 oz butter, melted

Mix all dry ingredients together. Whisk eggs, yolks and milk together in a separate bowl. Slowly whisk dry ingredients into wet. Some lumps are ok. Do not overwork batter. Whisk in melted butter last. Strain and chill the batter until cold and well rested before using.

Vegas Uncork'd

Bon Appétit Magazine and Las Vegas join forces to host Vegas UNCORk'D, an extraordinary culinary event featuring the very best in Las Vegas fine dining May 8-11, 2008.

Las Vegas is one of the nation's top culinary destinations, home to a spectacular collection of celebrity chefs and more Master Sommeliers than any other city in the country. Throughout Mother's Day weekend, Bon Appétit Magazine, the Las Vegas Convention and Visitors Authority (LVCVA) and an elite group of Las Vegas resorts will join forces with some of the destination's finest chefs, including Daniel Boulud, Tom Colicchio, Todd English, Michael Mina, Wolfgang Puck, Guy Savoy and Jean-Georges Vongerichten for an extraordinary, intimate culinary entertainment event like no other - Vegas Uncork'd: A Bon Appétit Epicurean Experience (May 8 - 11, 2008). Bon Appétit Executive Chef and Iron Chef Cat Cora will also be participating in the event.

With more than 25 events planned at Bellagio, Caesars Palace, Hard Rock Hotel & Casino, Lake Las Vegas, and Wynn Las Vegas, this delicious, star-studded weekend is sure to satisfy every craving.

Tickets for individual events range from $75 to $350, with comprehensive weekend packages available.

For information on all the events during Vegas Uncork'd, visit

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