Thai Curry with Grilled Maine Lobster Tails

Compliments of Lobster from Maine, this Thai Curry with Grilled Maine Lobster Tails is exactly is amazing at it sounds - featuring a wonderful mixture of curry paste, coconut lobster, vegetables, fruits, and herbs.

Too cold out to grill (what? doesn't everyone grill in the snow)? Split tails fit perfect on indoor grills too!

Thai Curry with Grilled Maine LobsterTails Thai Curry with Grilled Maine LobsterTails

8 Servings

Ingredients:

  • 4 uncooked Maine lobster tails, approximately 5 ounces each, or you can buy pre-split lobster tails (less work)!
  • 2 tablespoons butter
  • 2 carrots, cut into 2 inch julienne strips
  • 2 apples, cut into 2 inch julienne strips
  • 2 tablespoons red curry paste (use more or less to taste, this is hot!)
  • 1 stalk lemon grass, peeled and thinly sliced
  • 2 Kaffir lime leaves, ribs removed and finely chopped
  • 1 cup dry white wine
  • 2 cups heavy cream
  • Sea salt and freshly ground pepper to taste
  • 10 to 12 baby bok choy
  • 1 tablespoon fresh cilantro, finely minced

Directions:

Split the Maine Lobster tails in half. Grill the Maine Lobster tails over medium-high heat until they reach an internal temperature of 140 degrees. Remove the meat from the shell, cut into bite-sized pieces and return to the shell.

In a medium sauté pan, melt the butter. Sweat the carrots, apple, curry paste, lemongrass and kaffir lime leaves for 2 minutes. Deglaze the pan with the white wine and reduce by half. Add the cream and heat gently. Season to taste with sea salt and freshly ground pepper and more red curry paste if necessary.

Grill the baby bok choy briefly on the hot grill. Slice the leaves on the bias, and arrange one leaf on each plate. Cradle half a Maine Lobster tail in the baby bok choy. Spoon the sauce over the Maine lobster tail and garnish each plate with cilantro.

Notes:
If kaffir lime leaves are not available, substitute 2 teaspoons fresh lime juice and 1 teaspoon grated lime zest.