Lobster Meat

Ingredients

• ½ lb (227 g) Raw Lobster CK (Claw and Knuckle) Meat
• ½ lb (227 g) Unsalted Butter
• 8 whole Bacon Strips, cooked
• 4 whole Ciabatta Buns or Crusty Bread
• 2 whole Plum Tomatoes, sliced lengthwise
• 1 package Sprouts

Method
Bring the butter to a poaching temperature of 160-165° F (70-75° C).
Poach the lobster until desired doneness (3-5 minutes)

Method for Serving

• Cut ciabatta buns in half lengthwise.
• Spread some of the coconut masala spread onto the buns.
• Build sandwiches from the bottom up; sprouts, bacon, tomato and lobster claws.
• Garnish with cilantro leaves.

Coconut Masala Spread

Ingredients

• 2 cups (500 ml) Mascarpone Cheese
• ½ cup (125 ml) Coconut Milk
• ½ Onion, roughly chopped
• 3 cloves Garlic, chopped
• 2 tbsp (30 ml) Fresh Cilantro, chopped
• 1 tbsp (15ml) Olive Oil
• 1 tsp (5 ml) Fresh Ginger, grated
• 1 tsp (5 ml) Curry Powder
• ½ tsp (2.5 ml) Fennel Seed, ground
• ½ tsp (2.5 ml) Cloves, ground

Method

• Soften mascarpone cheese.
• Heat oil in a sauté pan; add onions and caramelize over low heat.
• Add garlic and continue cooking for an additional 2-3 minutes.
• Add curry powder, fennel seeds and cloves then add ginger and coconut milk.
• Continue to cook out spices and onions; allowing coconut milk to reduce.
• Puree and allow to cool.
• Fold caramelized onion mixture into mascarpone cheese.
• Refrigerate until ready to use.