Spiny Lobster with Rice and CoconutTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:175 kcal
Proteins:2.5 g
Fats:11.9 g
Carbohydrate:16.2 g
Fibers:3.5 g
Sugar:2.7 g
Cholesterol:0 mg
Sodium:8.7 mg
Calcium:15.4 mg
Energy:568 kcal
Proteins:8 g
Fats:38.5 g
Carbohydrate:52.7 g
Fibers:11.3 g
Sugar:8.8 g
Cholesterol:0 mg
Sodium:28.1 mg
Calcium:49.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
langoustine, scampi or dublin bay prawns
500
g
long grain rice
400
g
coconut
3
large tomatoes
100
ml
chopped shallot
ginger
chopped garlic
salt
60
ml
oil
1
cloves
METHOD
- Open the coconut and remove the flesh; grate it and add hot water to make the milk; strain through a cloth.
- Cook the rice in the coconut milk: bring the liquid to a boil. Cover and cook for 15 minutes over low heat.
- Wash the spiny lobsters; boil them for 5 to 6 minutes, then cook for 10 minutes in the still-hot sauce (below).
- Serve the lobsters hot with the rice and coconut milk.
Sauce
- Meanwhile, sauté the crushed tomatoes in a little oil;
- add the shallots, garlic, ginger and cloves; salt to taste and simmer over low heat.
SOMMELIER
In Madagascar, hot ranovola or rice water. To make ranovola, brown the rice that is stuck to the bottom of the pot and add water. The darker the color, the better.CHEF'S NOTES
Serve rice and hot lemon pickle as accompaniments.
