BUTTER POACHED LOBSTER & COCONUT CORN PUDDING

Butter Poached Lobster & Coconut Corn Pudding image

Provided by Sherri Williams

Categories Seafood

Time 1h

Number Of Ingredients 23

BUTTER POACHED LOBSTER
1 1/2 lb lobster meat ( iused frozen tails )
1 1/2 stick butter, unsalted
3-4 medium lime kaffir leaves (lime zest will be fine)
pinch of salt
THAI COCONUT CORN PUDDING
4-5 medium corn on the cob (cut off cob & scrape milk)
1 can(s) coconut milk, unsweetened
2-3 large eggs
1/4 c sherry
3 Tbsp fish sauce
1 medium juice of lime (optional)
1 1/2 tsp ginger, grated
3 large garlic cloves, grated
2 Tbsp thai basil, chopped
1 tsp lemon grass, chopped
1/2 stick butter, unsalted and cubed
1-2 small thai chili peppers, chopped
salt (optional)
BREAD CRUMBS
1 c panko bread crumbs
1 Tbsp chives, dried
1/2 stick unsalted butter

Steps:

1. gather ingredients
2. in a mixing bowl add milk and eggs. whisk thoroughly. add the remaining coconut corn pudding ingredients in the bowl. mix well. butter a 8X8 casserole dish. pour mixture in dish
3. in a mixing bowl, add bread crumb ingredients together. add breadcrumbs on top of pudding
4. preheat oven to 350 degrees. bake for 40-45 minutes or until golden brown. remove from oven and allow to rest
5. in a heated sauce pan add butter allow to melt and add other butter poached lobster ingredients except lobster. allow butter to simmer for 5 minutes to pick up all the flavors. add lobster meat and poach for 10 minutes or until done.
6. on a plate, add some coconut corn pudding, top with lobster and drizzle with butter. ENJOY!