Jun 09 2026
Restaurants›Uchi Scottsdale›Lobster Laksa Recipe

Lobster Laksa Recipe

Inspired by Uchi Scottsdale
Time45m
Serves2

poached lobster, yukon potato, lobster laksa sauce

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Ingredients

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Lobster

Yukon Potato

Lobster Laksa Sauce

Method

Prepare the Lobster

  1. 1

    Poach the Lobster

    In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt. Once boiling, add the lobster tails. Reduce the heat to a simmer and cook for 5-7 minutes until the lobster is opaque and cooked through. Remove the lobster tails and let them cool slightly.

  2. 2

    Remove Lobster Meat

    Once cooled, carefully remove the meat from the lobster tails and cut into bite-sized pieces. Set aside.

Prepare the Yukon Potato

  1. 3

    Cook the Potatoes

    Peel the Yukon Gold potatoes and cut them into small cubes. In a pot, cover the potatoes with water, add 1 tsp of salt, and bring to a boil. Cook until tender, about 10-15 minutes. Drain and set aside.

  2. 4

    Mash the Potatoes

    In the pot, add 2 tbs of butter to the drained potatoes and mash until smooth. Set aside.

Prepare the Laksa Sauce

  1. 5

    Make the Sauce

    In a large saucepan, combine the coconut milk, chicken or vegetable broth, and laksa paste. Stir well to combine and bring to a gentle simmer over medium heat. Cook for about 5-7 minutes, allowing the flavors to meld.

  2. 6

    Finish the Sauce

    Stir in the lime juice, fish sauce, and chili flakes. Taste and adjust seasoning if necessary.

Assemble the Dish

  1. 7

    Combine Ingredients

    In serving bowls, place a spoonful of the mashed Yukon potatoes at the bottom. Top with the poached lobster meat and then pour the hot laksa sauce over the top.

  2. 8

    Garnish

    Garnish with fresh cilantro and additional chili flakes if desired. Serve immediately.

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