Lobster Lover’s Delight
By Watcharee
About Watcharee
Watcharee Limanon, a Thai culinary artist from Bangkok, is passionate about sharing the authentic flavors of traditional Thai cuisine. As a girl, she learned Thai cooking from her mother, but also experienced Asian cuisine while traveling across Asia as an environmental lawyer. Changing careers, Watcharee trained in Bangkok with top chefs at the Mandarin Oriental Hotel and Le Cordon Bleu Dusit Culinary School, as well as other culinary institutes that preserve Thai royal traditions. In 2012, Watcharee moved from Bangkok to Cousins Island in Maine where she draws on the local abundance of fresh seafood and produce in creating traditional and fusion Thai dishes.
Watcharee’s Thai Sauces
Watcharee has created a line of exquisite, ready-to-use Thai sauces and meal kits that are recognized for their authenticity and versatility. Made from the highest quality, all-natural ingredients, WATCHAREE’S Thai sauces are perfect for busy people who crave authentic Thai flavors, yet may not have the time to prepare traditional Thai dishes. WATCHAREE’s sauces contain no artificial preservatives or other additives, use only non-GMO ingredients and are gluten free.
GLUTEN FREE NON-GMO GOOD MENUFACTRING PRACTICE
CLEAN INGREDIENTS
VEGAN
Lobster Lover’s Delight eCookbook
After moving from Thailand to Cousins Island in Maine, with its abundance of fresh lobsters,
I was inspired to create a few fusion lobster recipes for friends and family – both from scratch and some that use our sauces – from lobster pad Thai to lobster salad with fresh herbs and spicy Thai dressing.
Each recipe is a celebration of the vibrant, freshness of Maine lobsters and the subtle complexity and warmth of Thai cuisine.
I hope you enjoy my creations, and perhaps they’ll inspire your own culinary adventures!
Lobster Pad Thai
1 cup WATCHAREE’s pad Thai Sauce (to make pad Thai)
½ cup WATCHAREE’s pad Thai Sauce (to drizzle over lobster tails)
8 oz. (medium width) dried flat rice noodles (about 1/2 of a 1 lb. bag)
¼ cup vegetable oil
4 lobster tails, steamed, baked or grilled
¼ cup water
4 eggs
1 cup fried soybean curd or firm tofu, cut into ½ inch cubes
½ cup preserved sweet radish
1 cup chives, sliced to 1 inch long
3 cup bean sprouts, rinsed
1/2 cup ground unsalted roasted peanuts, crushed
1 lime, cut to wedges
1 tsp. ground hot chili (optional)
Soak noodles in cold water until soft for 20- 30 minutes, drain and set aside.
Heat the oil in a wok over medium heat until hot. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Do not overcook the noodles. With spatula, move noodles to the side of the wok and add eggs. Break egg yolks and cook the eggs until almost done. Stir the noodles to cover the eggs, add WATCHAREE’s pad Thai sauce, tofu, chives, radishes, and 2 cups of beansprouts. Mix well and turn off the heat.
Drizzle WATCHAREE’s pad Thai sauce over steamed, baked or grilled lobster tails.
Arrange noodles on a serving dish. Serve with lobster tails, the remaining fresh beansprouts, ground peanuts, and lime wedges.
Add hot chilies if you like spicy pad Thai!
Serves 4
Lobster Salad
1 cup cooked lobster meat
2 tbsp shallots, sliced
2 pieces lemon grass, sliced
½ cup fresh mint leaves
1-3 red chili peppers
3-5 small cloves of garlic
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp sugar
Pound garlic and red chili peppers together. Mix fish sauce, sugar and lime juice to make dressing. In a mixing bowl, mix garlic and red chili paste with the dressing. Add lobster, shallots, lemon grass and mint leaves. Toss all ingredients together and serve as an appetizer.
Serves 2
Lobster Roll
3/4 cups WATCHAREE’s pad Thai Sauce
4 lobsters (1 ½ pounds each), steamed and shucked
4 buns
Salted butter, melted (as needed to toast the buns)
1 lime, cut to wedges
2 -4 sprigs of fresh mints for garnish (optional)
Heat a skillet. Brush melted butter inside each bun and toast over medium heat until golden brown and set aside.
In a bowl, mix the lobster meat with WATCHAREE’s pad Thai sauce. Fill the buns with lobster meat, garnish with fresh mints and serve with cabbage salad and lime wedges.
Serves: 4
Lobster Chu Chee Curry
2 tbsp. Chu Chee curry paste
2 tbsp. oil
1 cup coconut cream
½ cup coconut milk
1-2 steamed lobster or seafood of your choice
3 kaffir lime leaves, shredded
3-5 red chilies thinly sliced
2 tbsp. fish sauce
1-1.5 tbsp. palm sugar
Heat oil in a wok, add Chu Chee curry paste and cook until fragrant. Add coconut cream and cook until some of the coconut oil surfaces. Add coconut milk, stir well and simmer until the oil has come out of the coconut milk. Add fish sauce and palm sugar. Stir until well blended and sugar is dissolved. Add steamed lobster or seafood, stir for 3 minutes or until seafood is cooked through. Add kaffir lime leaves and chilies. Remove from heat and serve with steamed Thai jasmine rice or pasta or other kinds of noodles, such as rice noodles or soba noodles.
Serves 2
Green curry lobster pot pie
2 jars WATCHAREE’S Thai green curry sauce
3 cups cooked lobster meat, cut in chunks (from three 1½-pound lobsters)
2 tbs flour
¼ cup cold water
1 sheet package puff pastry
1 tbs water
1 egg
1 cup fresh basil leaves
4 8oz ramekins
A rimmed baking sheet
Heat oven to 425 °F.
Heat WATCHAREE’S Thai green curry in a pot over medium heat. Mix flour with cold water. Whisk in the flour mixture one tablespoon at a time into the green curry sauce, and stir until the sauce is slightly thickened. Add lobster and pour mixture into the four ramekins. Add basil leaves on top.
Roll out the puff pastry sheet. Cut out four circles to fit the ramekins.
Beat egg with water to make egg wash. Brush pastry with egg wash and bake until golden on top and filling is bubbly (about 15 minutes).
Add extra veggies of your choice such as bamboo shoots, diced carrots and potato cubes.
Serves: 4
