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
1 ½ - 2 Lbs Lobster
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
¼ Cup of butter
25 mg Cannacoco
1 Teaspoon of ground Turmeric
½ Teaspoon of lime juice
SHRIMP & PINEAPPLE FRIED RICE
¼ Cup cooked Basmati rice
(add a ½ Teaspoon of ground Turmeric
to the rice cooking water for flavor and color)
2 Cloves of garlic
1 Bird’s Eye Chili
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
Cilantro (7-8 leaves)
1 Tablespoon toasted peanuts
4-5 Coconut chips
1 Tablespoon fried shallot
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.