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Coconut Milk Poached Lobster w/Carrot Puree’

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This delicious Coconut Milk Poached Lobster with Carrot Puree’ recipe was provided compliments of world famous Chef Chai of Chai’s Island Bistro.


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Coconut Milk Poached Lobster w/Carrot Puree’

This delicious Coconut Milk Poached Lobster with Carrot Puree' recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro.
Posted By: Chef Chai – Chai’s Island Bistro
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Hawaiian
Servings 4 Servings.


  • 2 16 – 20 ounces Kona Lobsters
  • 2/3 qt Chicken stock
  • 2/3 qt Coconut milk (Can)
  • 1/2 tablespoon butter
  • 4 stalks Lemongrass cut to an inch long
  • 2 cup Carrot peeled and cut to an inch long
  • 4 cloves garlic
  • 4 cloves shallot
  • 3 pieces bay leaves
  • 1 onion cut to 8 pieces
  • 1/2 tablespoon sugar
  • Salt, and pepper to taste
  • Paprika for garnish


  • Clean and remove the tail and claws from the body and split the tail in half with the shell on.
  • Poach the claws in boiling water for couple minutes; this will make it easier to remove the meat from the claw. Set the tails and claws aside.
  • Cut the head to small pieces for use in the sauce, set aside.
  • In a stock pot combine coconut milk and chicken stock and bring to a boil. Add carrot and cook for 7-10 minutes or until the carrot are cooked, remove from the stock and puree with butter.  Season with salt and pepper to taste until it’s smooth. Set aside.
  • Add Lobster head, lemongrass, garlic, shallot, onion, bay leaves, to the stock bring to a boil and simmer for 10 minutes to make sure the vegetables and lobster release their flavor to the stock.
  • At this point the stock should be a little thicker from the original, season with sugar, salt and pepper and poach the tail and claw with a medium low heat for 2 minutes or until the meat are cooked. Remove the meat from the shell and remove the liquid from the stock, use as a sauce.

How To Serve:

  • Serves 4.
  • In a bowl scoop a tablespoon full of carrot puree and plate in the center of the bowl, top with lobster meat and sauce around it.
  • Garnish with carrot leave and sprinkle with a little of paprika for color.
Keyword coconut milk, poached lobster, carrot puree, chef chai, bisto
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