Recipe from Four Seasons Explorer: Coconut Grilled Lobster

This recipe is by Stephane Brallet, Executive Chef of Four Seasons Resort Maldives at Landaa Giraavaru.

Coconut Grilled Lobster
Serves 4


  • 4, 2 lb (1 kg) lobsters
  • 1 tbsp (15 ml) sea salt
  • ½ tbsp (7 ml) black pepper
  • 2 tbsp (30 ml) avocado oil, divided
  • 1 tbsp (15 ml) ginger-garlic paste
  • 2 cups (500 ml) vegetable stock
  • 2 lemon basil leaves
  • 1 stalk lemon thyme
  • 15 asparagus spears
  • 1 cup (250 ml) snowpeas
  • 2 baby leeks, halved
  • 1 baby fennel, quartered
  • salt and pepper to taste
  • 2 tbsp (30 ml) chopped parsley
  • 1 medium eggplant
  • 1 tbsp (15 ml) vegetable oil
  • 1 lime, cut into wedges
  • 1 lemon, cut into wedges
  • 3 basil leaves


  1. Separate the lobsters into heads and tails. Boil the heads in water for two minutes and then set aside.
  2. Cut the lobster tails in half. Place tails in a bowl, add salt, pepper, 1 tbsp (15 ml) avocado oil and ginger-garlic paste and set aside to marinate.
  3. While lobster tails are marinating, in a medium pot, bring vegetable stock to a simmer and add the lemon basil and lemon thyme. Add the asparagus, snow peas, leeks and fennel and cook until tender-crisp. Drain and toss with remaining avocado oil, salt, pepper and parsley.
  4. Grill the lobster tails on a charcoal grill (use coconut charcoal, if possible) for 7 to 8 minutes.
  5. Peel eggplant skin and slice the skin into strips the size of linguine pasta. Fry the eggplant skin in hot vegetable oil until crispy. Drain.
  6. To serve, place lobster heads, tails and vegetables on a platter. Garnish with lemon and lime wedges, fresh basil and crispy eggplant skin.
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