Ingredients (Serves 6–8)

Protein & Aromatics

• 2 whole lobsters (1–1.5 lb each) or 6 large lobster tails

• 1 cup fresh pineapple chunks (charred or grilled preferred)

• 1 large onion, sliced

• 8 cloves garlic, smashed

• 2 stalks lemongrass, bruised

• 2 thumb-size pieces ginger, sliced

• 3 bay leaves

Adobo-Coconut Base

• 1 can (13.5 oz) coconut milk

• 1 cup coconut cream

• ¾ cup white cane vinegar

• ½ cup soy sauce

• 2 tbsp brown sugar

• 1 tbsp cracked black pepper

• 1 tsp chili flakes (optional)

Fresh Finish

• Juice and zest of 2 limes

• ½ bunch fresh cilantro or wansoy

• 1 red chili, thinly sliced

• Extra charred pineapple for topping

Cooking Instructions

1. Pre-caramelize the pineapple

1. Preheat your Platinum 12QT on medium-high.

2. Add pineapple chunks directly into the dry pot (no oil).

3. Let them char and caramelize 2–3 min per side.

4. Remove and set aside.

This step creates deep sweetness that balances the vinegar.

2. Build the aromatic base

1. Lower heat to medium.

2. Add onions, garlic, ginger, and lemongrass.

3. Sauté until fragrant.

4. Add bay leaves and pepper.

3. Create the coconut adobo broth

1. Pour in soy sauce, vinegar, coconut milk, and coconut cream.

2. Add brown sugar and chili flakes.

3. Bring to a gentle simmer (do not aggressively boil or coconut may split).

4. Add the lobster

1. Place whole lobsters or tails into the pot.

2. Cover and simmer 12–15 minutes until bright red and fully cooked.

5. Add pineapple + lime

1. Return the charred pineapple to the pot.

2. Add lime zest and half the lime juice.

3. Simmer uncovered 5 minutes to allow flavors to fuse.

6. Taste & finish

Adjust:

• More vinegar → extra tang

• More soy → saltier

• More sugar → sweeter

• More lime → brighter

Top with fresh cilantro, sliced red chili, and extra pineapple.