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Ingredients

• 1 heaping tablespoon shrimp paste
• 1/4 teaspoon crushed red pepper flakes
• 2-inch piece fresh ginger, peeled and minced
• 2 stalks lemongrass, tender white parts only, minced
• 1 red Fresno chile, chopped with seeds
• 1 small handful cilantro stems and leaves, chopped

• Pinch sea salt
• One 13.5-ounce can coconut milk
• 2 tablespoons vegetable oil
• 2 live lobsters (1 1/2 pounds each), placed in freezer for 20 minutes to 1 hour before cooking
• 1 lemon, sliced into wedges, for garnish
• Fennel and Mandarin Salad, recipe follows

• 2 medium fennel bulbs, trimmed
• 6 mandarin oranges, segmented
• 1 cup micro herbs
• 2 tablespoons fresh lemon juice
• 2 teaspoons light soy sauce
• 1/2 teaspoon honey

• 1 clove garlic, minced
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 scallion, thinly sliced on the angle, for garnish
• 1/3 cup toasted sliced almonds, for garnish

Description

Cooking Channel Serves Up This Grilled Coconut Lobster Recipe Recipe From Ching-He Huang Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel