One of my favourite places to park up in the van is down by the coast. When I came across a local seafood shack selling catch of the day I couldn’t help being drawn to the fresh lobster. How decadent would it be to cook lobster in a campervan. I had to do it because I’m a total show off at times.
Lobster Thermidor in a Coconut Sweet Chilli Bisque
- 1 Skillet Pan
- 1 Lobster Live if you are brave or if precooked reduce cooking time by 10 minutes
- 200 g Coconut Milk Full Fat
- 1 Lemon
- 2 tbsp Sweet Chilli Sauce The bottled type (Blue Dragon)
- 1 tsp Cayenne Pepper
- 1 tbsp Parsley Fresh or Dried
- 1 tsp Salt
- 1 cup Water
- 1 tsp Garlic Granules
- 1 cup Chedder Cheese
- 1 tbsp Tomato Paste Puree
- Preheat your skillet pan to a medium/high heat. We love to use our Jean Patrique Whatever Pan for this recipe.
- Cut your lobster in half from the top of the head to tail. Do this quickly and firmly using a large sharp knife. Afterwards cut off the arms and legs.… (I'm waiting for the comments to come in below)
- Place the lobster meat side down and place the other parts of the lobster in the pan around it. Cook meat side down for 5 minutes. (3 minutes if using a pre cooked lobster) The meat should start to go golden brown. Turn the lobster (and claws etc.) over so it is shell side down.
- Pour in around the lobster the cup of water, half the tin of coconut milk, the garlic granules, tomato paste, cayenne pepper and sweet chilli sauce. Season the lobster and bisque with salt and then squeeze half the lemon over the meat. Bring it to the boil and then let simmer for 5 minutes
- Grate the cheese over the top of the meat and sprinkle parsley over everything in the pan.
- When the cheese has melted you are ready to serve it up in a bowl with a wedge of lemon.