1 Portion


• 1 teaspoon Dilmah Green Tea Moroccan Mint

• 200g Rock Lobster

• 5g Mint Leaves

• 180ml Fish Stock

• Salt to taste

• 1 no. Bay Leaf

• 1 no. Lemon

• 50g Onions

• 50g Green capsicum

• 25g Red Bell pepper

• 25g Yellow Bell pepper

• 5g Turmeric

• 5g Green Chilly

• 15ml coconut oil

• Few nos Curry Leaves

• 50ml Fresh Coconut Milk


Moilly Sauce

Sauté sliced onions in a sauce pan. Once the onions are soft add green capsicum juliennes, chopped green chilli and curry leaves. Add turmeric and fresh coconut milk. Bring it to a boil and strain.

Poached Lobster

In a pan bring the fish stock to a boil. Add bay leaf and salt. Lower the temperature and add the Moroccan Mint tea leaves. Put the Lobster and cook it for 6-7 minutes. Remove the shell of the Lobster and keep the meat chilled for serving.\


Cut Juliennes of Green Capsicum, Red Capsicum, Yellow Capsicum and onions. Keep the salad in the ice water. Just before serving add lemon juice and salt

Garnish – Mint Leaf and Lobster claw