Elegant Lobster Tail with Thai Red Curry Sauce for the week
- Yield 2 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Elegant Lobster Tail with Thai Red Curry Sauce for the week sits in the Seafood section of Regbie. The card serves 2 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 1 tablespoon coconut oil, or avocado oil
- 2 tablespoons Thai red curry paste, the cook like Aroy-D or Mae Ploy brands
- 13.5 ounce full-fat coconut milk or coconut cream
- 2 teaspoons coconut sugar, or use 2 tablespoon Martinelli's apple juice to keep it Whole30-compatible.
- 1½ teaspoons Red Boat fish sauce
- 2 tablespoons fresh lime juice, (juice from 1 medium lime)
- 4 lobster tails, use 4-ounce lobster tails, thaw if frozen.
- 2 tablespoon melted ghee, or avocado oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 lime,, cut into wedges
- 2 green onions,, thinly sliced
- 2 tablespoons minced fresh basil, Thai basil, and/or cilantro
Method
Warm the coconut oil in a small saucepan over a medium burner. Tip in the curry paste and cook until fragrant.
Tip in the coconut milk. Whisk to combine and bring to a boil over a hot burner.
Next, decrease the heat to maintain a vigorous gently bubble for about 15 minutes, stirring occasionally, until the liquid has reduced by a third. Stir in the coconut sugar and fish sauce.
Lift the saucepan from the heat and add the juice from 1 lime (about 2 tablespoons). Check the seasoning and adjust for seasoning if needed. Lid and keep nearby.
Turn on the broiler with the rack in the middle, about 10 inches from the heat source.
Time to butterfly each of the lobster tails! Using sharp kitchen shears, cut the top part of the shell lengthwise until you reach the tail. Don’t cut all the way through.
Flip the lobster tail over and use both thumbs to gently crack each of the ribs on the underside. Be careful not to stab yourself on any spiny protrusions on the sides!
Using your fingers, carefully separate the lobster flesh up from the shell (except for the bit attached at the end of the tail).
Starting at the cut end of the tail, gently pull the lobster flesh up through the shell, still keeping the tail end connected.
Prop the lobster meat on top of the shell. Repeat until all the tails are butterflied. Blot the prepared lobster tails dry with a paper towel and move them to a rimmed baking sheet.
Coat melted ghee on top of the meat and lightly season with salt and pepper.
Broil the tails! It should take about 5 minutes to cook, or roughly 1 minute per ounce. Start checking at the 4-minute mark so you don’t overcook your pricey tails. You’ll know the tails are ready when the shells are bright red, the meat is no longer translucent, and the internal temperature in the meatiest part is between 135° and 140°F. Take the cooked lobster tails out of the oven and set them aside.
Spoon some of the curry sauce onto the bottom of 2 shallow bowls. Set 2 cooked lobster tails on the sauce in each bowl. Ladle additional sauce on the top. (You’ll have enough extra sauce to make up to 4 more tails later!)
Slice the remaining lime into wedges to serve with the lobster tails. Finish with 2 finely sliced green onions / scallions and 2 tablespoons chopped basil, Thai basil, and/or cilantro before serving.
Kitchen notes
- Air Fryer Instructions: If you want to air fry the lobster tails, Heat the air fryer to 400°F.
- When the air fryer is ready, place the lightly greased and seasoned lobster tails in the basket for about 4 to 6 minutes or until the shells are bright red, the meat is no longer translucent, and the internal temperature is between 135° and 140°F.
