Waghi Valley River Lobster Bake: Rustic Pacific Delight
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Ingredients
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4 pieces fresh river lobster
(ideally sourced from Waghi Valley, fresh and cleaned)
-
1 cup Coconut cream
(use thick coconut cream for richness)
-
3 pieces Lemongrass stalks
(crushed to release flavor)
-
4 cloves Garlic cloves
(Minced)
-
2 tsp Ginger root
(Freshly grated)
-
1/4 cup wild basil leaves
(or substitute with Thai basil)
-
1 piece bird's eye chili
(finely chopped, adjust to taste)
-
2 tbsp Fresh Lime Juice
(adds freshness and balances creaminess)
-
1 tsp Sea salt
(Or to taste)
-
1/2 tsp Black pepper
(Freshly ground)
-
1/2 cup bread crumbs
(For topping)
-
2 tbsp Butter
(unsalted, melted)
(ideally sourced from Waghi Valley, fresh and cleaned)
(use thick coconut cream for richness)
(crushed to release flavor)
(Minced)
(Freshly grated)
(or substitute with Thai basil)
(finely chopped, adjust to taste)
(adds freshness and balances creaminess)
(Or to taste)
(Freshly ground)
(For topping)
(unsalted, melted)
Nutrition
- Servings: 4
- Serving Size: 1 serving (1/4 lobster with sides approx. 300g)
- Calories: 480 kcal
- Carbohydrates: 15 g
- Protein: 52 g
- Fat: 25 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 850 mg
- Cholesterol: 210 mg
- Calcium: 120 mg
- Iron: 3 mg
Instructions
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1 - Prepare Lobster:
Split each lobster in half lengthwise. Clean and remove the vein. Set aside on a baking tray.
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2 - Make Aromatic Coconut Mixture:
In a bowl, mix coconut cream with crushed lemongrass, minced garlic, grated ginger, chopped chili (if using), lime juice, sea salt, and black pepper. Let it infuse for 5 minutes.
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3 - Add Herbs and Coat Lobsters:
Finely chop wild basil leaves. Remove lemongrass stalks from the cream mixture, stir in the basil leaves, then generously baste the lobster halves with this aromatic mixture.
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4 - Top with Breadcrumbs and Butter:
Sprinkle the lobster halves with bread crumbs and drizzle melted butter evenly on top to create a golden crust once baked.
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5 - Bake Lobsters:
Preheat oven to 180°C (356°F). Place the baking tray in the oven and bake for about 30–35 minutes until the lobster meat is opaque and bread crumbs are golden brown.
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6 - Serve:
Carefully transfer lobsters to plates. Garnish with additional lime wedges. Serve hot, ideally with steamed taro or a light salad.
Split each lobster in half lengthwise. Clean and remove the vein. Set aside on a baking tray.
In a bowl, mix coconut cream with crushed lemongrass, minced garlic, grated ginger, chopped chili (if using), lime juice, sea salt, and black pepper. Let it infuse for 5 minutes.
Finely chop wild basil leaves. Remove lemongrass stalks from the cream mixture, stir in the basil leaves, then generously baste the lobster halves with this aromatic mixture.
Sprinkle the lobster halves with bread crumbs and drizzle melted butter evenly on top to create a golden crust once baked.
Preheat oven to 180°C (356°F). Place the baking tray in the oven and bake for about 30–35 minutes until the lobster meat is opaque and bread crumbs are golden brown.
Carefully transfer lobsters to plates. Garnish with additional lime wedges. Serve hot, ideally with steamed taro or a light salad.
More About: Waghi Valley River Lobster Bake: Rustic Pacific Delight
About Waghi Valley River Lobster Bake
This dish celebrates the unique flavors and culinary traditions of Papua New Guinea’s Waghi Valley, known for its pristine freshwater sources. The fresh river lobster is central to this culturally rich recipe, combining locally-sourced ingredients such as wild basil and lemongrass to reflect the region’s vibrant ecosystem and indigenous heritage.
Traditionally, lobsters from Waghi Valley are prized for their sweet, tender meat distinct from oceanic varieties, making this a luscious experience. The baking method enhanced with fragrant coconut cream ensures the lobster remains juicy and infused with subtle tropical and herbal notes.
Tips & Notes:
- Use freshly harvested river lobsters for best flavor; if unavailable, substitute with medium-size marine lobster or large crayfish.
- Adjust the chili based on your preferred heat level; this recipe is balanced on mild spice accentuation.
- The breadcrumb topping adds texture; optionally mix toasted local nuts for added crunch.
- Serve with sweet taro or garden greens to align with traditional Pacific Island platings.
Cultural Significance:
Food from Papua New Guinea’s Highlands region is a powerful connection to community–sharing meals like this baked lobster evokes celebration and permanence with the land’s gifts. This fusion-style bake honors ancient ingredient harmony, blending the off-beaten-path Waghi Valley flavors on an adventurous culinary canvas.
Enjoy this gourmet yet rustic lobster dish that brings the essence of the Waghi Valley river right to your table, offering a mouth-watering taste of authentic Pacific Island heritage. Bon appétit!
