How to make an angry lobster
How do make a mean Lobster? Scott Swiderski, executive chef of Philadelphia's beloved Buddakan, gave Shine a version that takes under an hour and isn't too challenging. This provocative recipe will piss the pants off the sweetest of lobsters, but will most likely make you and your dinner guests pretty pleased.
Chef Swiderski strongly recommends buying only Canadian lobster this time of year to avoid getting softshell lobsters. The catches from Canada are larger and meatier than other regions but If you can't get find em', Maine lobster is a great alternative.
Buddakan's Angry Lobster
Total cooking time:
Lobster: 15 minutes
Sauce: 45 minutes
Ingredients:
3-4 lobster bodies (shells)
1onion
1 carrot
2 stalks celery
1 stalk lemongrass
1 apple
1 tablespoon curry powder
Pinch red pepper flakes
2 cups plum wine
1 quart heavy cream
1 cup coconut milk
1 tablespoon Coco Lopez
Lobster
Steam One 3 pound lobster. Cool and remove from shell. Reserve shell for garnish and set aside.
Sauce
In a large pot, sear the lobsters until bright red. Add the vegetables, lemongrass and apples and cook for 10 minutes. Add curry powder and pepper flakes and deglaze with plum wine and cook for another 2 minutes. Add the coconut milk and heavy cream and simmer for 15 minutes. Add the Coco Lopez and then remove the pot from the heat and blend until all solids are thoroughly chopped up strain through a china cap.
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