Succulent spiny lobster tails split and simmered in coconut cream with garlic, lime, and fresh herbs, a luxurious Marshallese reef-to-table feast dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large platter
Garnishes: lime halves, fresh herbs, chili flakes
Accompaniments: coconut rice, roasted breadfruit
Instructions
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1
Split lobster tails in half lengthwise with a heavy knife.
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2
Heat coconut oil in a large pot, sauté onion and garlic until fragrant.
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3
Place lobster tails cut-side down in the pot and sear for 2 minutes.
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4
Add coconut cream and bring to a gentle simmer.
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5
Cook for 10-12 minutes until lobster meat is opaque and firm.
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6
Finish with lime juice, season with salt and pepper, and garnish with fresh herbs.
Did You Know?
Spiny lobsters in the Marshall Islands lack the large front claws of Atlantic lobsters but compensate with exceptionally sweet, tender tail meat.
Chef's Notes
Equipment Tips
- large pot
- heavy knife
- tongs
Garnishing
lime halves, fresh herbs, chili flakes
Accompaniments
The Story Behind Kobaaj in Ni
Lobster was historically caught by Marshallese divers who free-dove to coral reefs at night, locating lobsters by feel in dark crevices. This dangerous practice required great skill and bravery, and a successful lobster catch was cause for celebration and communal feasting.
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