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Fish and Seafood

Lobster with green aparagus and coconut milk

Bon appetit!

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Chef Dieter Jensen prepares the meal.

Lobster with green aparagus and coconut milk Ingredients (Serves 4) 2 lobsters (500g) 2 tablespoons peanut oil 1 bunch green asparagus 1 teaspoon palm sugar 1 teaspoon red curry paste 5 tablespoons fish sauce 1/2 liter unsweetened coconut milk 8 kaffir lime leaves 1 tablespoon butter 1 pinch sugar salt Poach the lobsters in boiling vegetable stock for 15 minutes. Remove from pot and return the claws to the stock for another five minutes. Remove the lobster meat from its shell, cutting the tail meat into five medallions. Heat some oil in a large pan or wok and sauté the lobster pieces. Add the green asparagus, sauté for several minutes and remove to plate. Fry the palm sugar, curry paste and fish sauce in oil before adding the coconut milk. Add the kaffir lime leaves and simmer for 15 minutes until the sauce has a creamy consistency. Return the lobster and asparagus to the sauce. Add butter and season with sugar and salt. Wine recommendation ■ 2008 Wagner Stempel riesling - an intensive, fruity bouquet with mineral notes
21.09.2010 DW-TV Euromaxx a la carte Gericht

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