Baked Boston Lobster with Warm Coconut Mushroom Salad
Baked Boston Lobster with Warm Coconut Mushroom Salad
Try this quick and easy baked seafood recipe by Martin Yan from Back to Basics.
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
As seen on Back to Basics
  • Baked Lobster
  • 250 grams roasted Pecans, finely crushed
  • 50 grams fresh Parsley, chopped
  • 3 grams fresh Thyme
  • 3 grams Garlic, finely chopped
  • 10 grams Dijon mustard
  • 50 grams Breadcrumbs
  • 125 grams Butter, room temperature
  • 60 grams Palm oil
  • 8 grams ground White pepper
  • 10 grams Salt
  • 2 Lobsters, halved lengthwise
  • Warm Coconut Mushroom Salad
  • 40 grams Palm oil
  • 160 grams Shiitake mushrooms
  • 160 grams Oyster mushrooms
  • 160 grams Button mushrooms
  • 1 clove Garlic, finely chopped
  • 20 grams Spring onion, julienned
  • 15 grams Sesame oil
  • 5 grams Salt
  • 2 grams ground White pepper
  • 10 grams Rice vinegar
  • 60 grams fresh Coconut, grated and roasted
  1. Baked Lobster:
  2. Preheat the oven to 180°C. Combine pecans, parsley, thyme, garlic, mustard, breadcrumbs, butter, oil, pepper and salt in a bowl
  3. Mix well until uniformly combined
  4. Arrange lobsters on a flat tray, shell-side down.
  5. Season lobsters with salt and pepper, then spread on a generous portion of the pecan mixture
  6. Place lobsters in preheated oven and cook for 15 – 20 minutes, depending on their sizes
  7. To test if lobsters are cooked, gently press the meat with your fingertips
  8. Lobsters are cooked when the texture of the meat is firm
  9. Serve with warm coconut mushroom salad
  1. Warm Coconut Mushroom Salad:
  2. Heat palm oil in a skillet over high heat.
  3. Add in mushrooms and garlic, then sauté for 5 minutes, stirring well
  4. Transfer cooked mushrooms into a large bowl, then add in spring onion, sesame oil, salt, ground white pepper, rice vinegar, and roasted grated coconut
  5. Mix well, then allow to stand for 10 minutes.
  6. Transfer into serving plates and serve immediately
  7. If desired, store in airtight container for up to 24 hours

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