Coconut Chicken Broth with Poached Lobster, Lovage, Coriander, and Kaffir Lime Oil

Name: Coconut Chicken Broth with Poached Lobster, Lovage, Coriander, and Kaffir Lime Oil
Yield: Serves 8
Cuisine: France
Ingredients: Fleur de sel; 40 g (1⅓ oz.) fresh coconut powder; 1 L chicken broth; Powdered Espelette chili (piment d’Espelette); 1 stalk lemongrass; Lime juice; 1 Homard lobster, 500 to 600 g (19 oz.); Lime zest; Kaffir lime oil; Lovage, leaves only; Coriander, leaves only; 200 g (7 oz.) spinach

Preparation info

Serves
8

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

This lobster was caught by me that morning. Growing in nutrient-rich waters, Normandy lobsters are acknowledged to be some of the world’s finest. This soup featuring coconut and herb flavors is also a popular choice at my restaurant.

Ingredients

Coconut Chicken Broth

1 L chicken broth
40 g (1⅓ oz.) fresh coconut

Method

Bring the chicken broth to a boil, add the fresh coconut powder and lemongrass, and stop the heat. Cover, leave for 30 minutes to steep, and strain.

Cook the lobster in boiled salted water for 3 minutes. Shock in ice water to cool and drain. Remove the shell and cut into rounds. Keep at room temperature.

Pick only leaves of the spinach and sauté with butter. Cut the lovage into