Coconut Kona Lobster Au Gratin Recipe

Prepare lobster

If using raw lobster, poach lobster tails in simmering salted water for 5–6 minutes until opaque, then cool and remove meat; roughly chop into large bite-sized pieces. If using pre-cooked lobster, ensure it's chilled and cut into 1-inch chunks.

In a medium sauté pan over medium heat, melt 3 tbs unsalted butter. Add minced shallot and sauté 2–3 minutes until translucent but not browned.

Add minced garlic and 1 tsp chili garlic paste; sauté 30–45 seconds until fragrant.

Deglaze the pan with 1 oz dry white wine, scraping any fond, and reduce by half (about 1–2 minutes).

Pour in 1 cup heavy cream, bring to a gentle simmer, and cook 3–4 minutes to slightly thicken. Stir frequently to avoid scorching.

Stir in lime juice, 1 tsp kosher salt, and 1 tsp black pepper. Taste and adjust seasoning as needed.

Fold in lobster chunks gently to coat with the sauce; warm through 1–2 minutes. Remove from heat and keep warm while preparing topping.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a medium bowl combine 1 cup toasted coconut flakes, 3 oz chopped toasted macadamia nuts, 1 cup panko breadcrumbs, and 1 cup grated Parmesan.

Add 3 tbs melted butter, 2 tbs chopped cilantro, 1 tsp lime zest, and 1 tsp sea salt. Toss until mixture is evenly moistened and holds together when pressed.

Spread the topping mixture in an even layer on the prepared sheet and bake 6–8 minutes until golden and crisp, stirring once at mid-point to ensure even browning. Remove and let cool slightly; mixture will firm as it cools.

Reserve about 1/3 of the crisp mixture for sprinkling after broiling and set aside the rest for topping each portion.

Lower oven to broil (high). Preheat a broiler-safe small gratin dish(s) or use individual shallow ramekins. Spoon the warm lobster filling into gratin dishes, distributing evenly (about 3–4 oz lobster filling per 4-ounce portion).

Firmly press a generous layer of the coconut-macadamia crisp mixture over the top of each filled dish, leaving a little space at the edge to bubble. Sprinkle an additional 1–2 tbs grated Parmesan over each for a golden finish.

Place gratin dishes on a baking sheet and broil 2–4 inches from the element for 2–3 minutes, watching constantly, until the topping is deeply golden and cheese is bubbling. Remove immediately.

While the topping bakes, make the chili garlic butter: in a small bowl, mash together 4 tbs room-temperature unsalted butter, 1 tsp chili garlic paste, 1 minced garlic clove, 1 tsp lime juice, and 1/4 tsp kosher salt until smooth and combined.

Taste and adjust for heat or acidity. Reserve a small spoonful to finish each gratin after broiling.

Arrange 12 ciabatta slices on a baking sheet. Brush each lightly with olive oil and sprinkle with 1/4 tsp salt distributed across slices.

Toast under the broiler 1–2 minutes per side until crisp and golden, or bake at 425°F (220°C) for 6–8 minutes flipping once. Remove and while still warm, rub lightly with reserved chili garlic butter or brush a thin layer onto each crostini.

Place each broiled gratin on individual plates or a shared platter. Spoon a small dab (about 1/2 tbs) of chili garlic butter onto the hot topping so it melts and glosses the crust.

Sprinkle each gratin with reserved 1/3 of the coconut-macadamia crisp for extra texture, scatter a few extra toasted coconut flakes, and top with micro cilantro.

Serve immediately with 2 toasted ciabatta slices per person and a lime wedge alongside for squeezing.