THAI PINEAPPLE LOBSTER

 
 

LOBSTER AND SHRIMP PINEAPPLE FRIED RICE


The Shrimp pineapple fried rice is common to the

southern part of Thailand but I always felt like it’s only

purpose was to catch the eyes of the tourists in search

of an exotic meal. The reason why I feel this way is

because, I was that tourist. The first island I visited

was Koh Tao and only minutes after checking-in in

our hotel room, I was having this big shrimp pineapple

fried rice right on the beach. When I came back to

Montreal, I wanted to bring this memory back so I

tried to reproduce this amazing dish. I added the

lobster for a very simple reason, because it’s

delicious. The cannabis was just to make sure I

was on the right mindset to mentally travel back

to Thailand.

INGREDIENTS


1 ½ - 2 Lbs Lobster


COOKING BROTH


1 Lime (cut in half)

1 Knob of Galangal or Ginger

1 Garlic clove

1 Stem of Kaffir lime leaves

1 Bird’s Eye Chili

1 Stalk lemongrass

3 Tablespoons Kosher salt


TURMERIC, LIME AND COCONUT

POACHING BUTTER


¼ Cup of butter

25 mg Cannacoco

1 Teaspoon of ground Turmeric

½ Teaspoon of lime juice


SHRIMP & PINEAPPLE FRIED RICE


½ Pineapple

¼ Cup cooked Basmati rice

(add a ½ Teaspoon of ground Turmeric

to the rice cooking water for flavor and color)

1 Shallot

2 Cloves of garlic

1 Bird’s Eye Chili

1 Carrot

1 Knob of galangal or ginger

½ Cup of green peas

10-15 Small shrimps

2 Tablespoons canola oil

1 Tablespoon soy sauce

½ Tablespoon fish sauce

1 Egg


GARNISH:


Cilantro (7-8 leaves)

1 Tablespoon toasted peanuts

4-5 Coconut chips

1 Tablespoon fried shallot

STEPS


LOBSTER


Add all the lobster cooking broth

ingredients to a large pot of boiling

water and simmer for 5 minutes


Boil the lobster for 6-7 minutes with the lid-on.


Using a pair of tongue, place the lobster

onto a clean cutting board and separate

the head from the tail. Quickly rinse the

inside under cold water.

(Keep the head and clean for presentation)


With the back of your knife, crack the

claws open and pull out the lobster meat.


Cut the knuckles open with scissors

and pull out the lobster meat.


With the palm of your hand, apply a light

pressure on the tail until you feel a crack.

You should be able to split open the tail

and pull out the tail in one piece.


Set all the lobster meat aside on a clean plate.


In a small saucepan on medium-low heat,

melt the butter, add the ground Turmeric

and the Cannacoco.


Add the lobster meat and poach for 1 minute

on a low simmer, add the lime juice and leave

to rest in the butter.


SHRIMP AND PINEAPPLE FRIED RICE


Using a knife, score the the flesh of the

pineapple all the way down but avoid

cutting through the skin.


With a spoon, scoop out the pineapple

dices and carve into a bowl shape.

In a large frying pan on high heat, add

the canola oil and scramble the egg using

a spatula or a wooden spoon.


Add the shrimps and sautee for 2 minutes.


Add the shallots, galangal, chilis, garlic,

green peas, carrots and sautee for 2 minutes.


Add the cooked rice and fry until crispy.


Add the soy sauce and the fish sauce.


Scoop the rice in the pineapple bowl

and place the poached lobster on top.


Garnish with cilantro, peanuts, coconut

chips and the fried shallot.


Enjoy!

RECOMMENDED TERPENES

terpenes recipes2.jpg
terpenes recipes3.jpg
terpenes recipes4.jpg