• 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.