Access Hollywood Live: Alejandra Schrader's 'MasterChef' Thai Lobster Recipe

"MasterChef" contestant Alejandra Schrader cooks Thai lobster for Billy Bush and guest co-host Lisa Rinna on Access Hollywood Live on July 25, 2011 "MasterChef" contestant Alejandra Schrader cooks Thai lobster for Billy Bush and guest co-host Lisa Rinna on Access Hollywood Live on July 25, 2011

“MasterChef” contestant Alejandra Schrader stops by the Access Hollywood Live set to show Billy Bush and guest co-host Lisa Rinna her recipe for a yummy Thai lobster!

Thai‐style Grilled Lobster with Red Curry and Mango Salad
(Serving Size: 1)

Ingredients
Lobster
1 lobster tail
Cayenne pepper
Sea salt and freshly ground pepper
Olive oil
Fresh lemon juice

Red Curry
1 tbsp ginger, roughly chopped
1 tbsp lemongrass, roughly chopped
1 celery stalk, cut in pieces
3 cloves of garlic, roughly chopped
1 tsp red jalapeño, roughly chopped
1 1⁄2 cups fish stock
1 small shallot, thinly sliced – about 2 tbsp
1 large celery stalk, thinly‐sliced diagonally
2 x‐small red skinned potatoes, cut in half lengthwise, sliced thinly, and blanched 1 cup coconut milk
1 tbsp coconut palm sugar
1 tbsp red curry paste

Mango‐Fennel Salad
1 small fennel bulb, thinly‐sliced (mandolin preferred) – about 1⁄2 cup
1⁄2 cup green (unripe) mango, thinly (mandolin preferred), then cut into strips
1 tsp red jalapenos, finely minced
2 tbsp cilantro, finely chopped cilantro
Garnish
Thai, green chiles, thinly slices
Fresh basil leaves

Preparation
Lobster
Poach lobster in salted, boiling water it for 4 minutes. Transfer to plate and let it rest for 5 minutes. Cut in half, length‐wise; season with salt, pepper, cayenne pepper, and drizzle lightly with olive oil and fresh lemon juice. Let marinate for at least 15 minutes before grilling.

Set grill pan on medium‐high heat. Once it is very hot, add 1 tbsp oil and set lobster tails, flesh down, until it’s seared.

Red Curry
Add first 6 ingredients to small sauce pan and set on medium‐high heat. Bring to boil, then reduce heat to low and simmer, covered, for 15 minutes.

On a separate pan, heat a tbsp of olive oil, add shallots and sauté for a few seconds; add potatoes, sauté for a minute, and add celery slices. Sauté for 2 minutes and transfer to plate. Set aside. Bring heat to medium and return pan to the stove.

Strain fish stock through a fine mesh sieve onto the pan, add coconut milk, coconut palm sugar, and red curry paste. One it boils softly, reduce heat to low again and let it simmer for 10‐12 minutes, or until sauce has thickened. Return potatoes/celery to the pan (sauce) and let it simmer for couple of minutes.

Mango Salad
Combine all ingredients in a medium bowl. Season with salt, drizzle with fresh lemon juice, and olive oil.

(Courtesy of Alejandra Schrader)