Roasted Lobster Tail & Coconut Rice

Chef Doug Brochu, Creative Hands Cuisine

As seen on Episode 9 “BOLD and Beautiful”

Ingredients:

2 cups white rice
4 cups coconut milk
1/4 cup roasted heirloom tomatoes available at specialty grocery stores (sun-dried tomatoes could also be used)
1/4 cup edamame
1/4 black beans
1/4 cup minced chives
blueberry balsamic vinegar
2, 6-8 oz lobster tails-

1/4 cup vanilla infused olive oil(take 10 ounces of extra virgin olive oil and split one Madagasgar vanilla bean(vertically)
place in both in airtight container for 2 weeks)

Rinse and split the two lobster tails in half vertically, leaving them in the shell. Place on non-stick baking sheet and drizzle with
vanilla infused olive oil. Bake in oven at 350 degrees for 9 minutes
Pull out of oven and remove from baking sheet. Drizzled with blueberry balsamic vinegar and fresh chive

Cook rice in coconut milk until just cooked(el dente). Leave covered and let rest for 5 minutes.
In a medium mixing bowl combine the sun-dried tomato and fresh peas, stir in the cooked rice, add
a pinch of sea salt.

Place in shallow serving bowl and arrange split tails vertically for a theatrical presentation.
Super simple and yummy.

Pairs Well With:

2007 Curran Grenache Blanc Santa Ynez Valley video

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