Prep. time: 20 minutes
Cooking time: Approx. 20 minutes

To obtain the coral, shell a raw female lobster. In this case, the cooking method will be different:
If using a 600 g lobster (average reference weight), in order for the meat to be perfectly cooked:

1. First immerse the lobster tail and head into boiling water and cook 7 minutes.
2. Add the claws and cook another two minutes, for a total of 9 minutes.

 Cooking the lobster

1. Fill a pot large enough to hold the lobsters and ensure they will be completely covered by water.
2. Add 18 g of salt per liter of water and bring to the boil.
3. Immerse the lobsters head first into the boiling water and cover.
4. When the water returns to the boil, allow 8 minutes per pound (454 g) or 9 minutes for a 600 g (1 1/4 lb.) lobster (average weight for reference). 

> Tip: if the claws come off easily, the lobster is cooked.

Garnish

1. Peel and very finely dice (brunoise) the white mushrooms, daikon and green onions.
2. Sauté gently in olive oil to retain their crunch.

Coconut Curry Emulsion

1. Gently boil the coconut milk for 2-3 minutes to reduce by half. 
2. Once it has reached a creamy consistency, mix in the curry powder and correct the seasoning.