Lobster Salad - Yum Kung

Recipe Categories : | Thai | Lobster | All Salads | All Seafood |

Serves : 4  Preparation time : 20 minutes  Cooking time : 24-26 minutes

Ingredients :

• 2 small lobsters
• salt
• bay leaf
• 2 green sweet peppers
• 1-2 tbsp peanut oil
• 1 clove garlic, finely chopped
• 3-4 shallots, finely chopped
• 1 peach, peeled and thinly sliced
• 1 tbsp soya sauce
• 2 tbsp chopped peanuts
• ¾ coconut milk

  Preparation and Cooking Instructions

1. Cook the lobsters in boiling water, with salt and bay leaf. Make sure you have enough water to immerse the lobsters completely. Allow 18-20 minutes cooking time. It is important to time the boiling correctly; overcooking ruins the texture of the meat and makes it tough, insufficient cooking prevents the coral turning red.
2. Drain the lobsters, cut each in half, remove the head sac and black intestinal line. Remove meat from shell, cut into bite-sized pieces. Arrange on a serving dish. Cut the peppers in half, remove seeds and rinse. Drop into boiling water for 1 minute, drain and cut into shreds. Heat the oil and fry garlic and shallots until transparent.
3. Allow to cool. Add peach, soya sauce, peanuts and coconut milk. Stir, spread the mixture over lobster, sprinkle with shredded green pepper and serve cold.