LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/6681/
Grilled Maine Lobster Tails with Thai Curry
Yield: 8 servings
Ingredients
| 4 |
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uncooked Maine lobster tails* (5 ounces ea.) These can be purchased frozen or fresh.
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| 2 |
Tablespoons |
butter
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| 2 |
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carrots, cut into 2- inch julienne strips
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| 2 |
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apples, cut into 2- inch julienne strips
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| 2 |
Tablespoons |
red curry paste** (use more or less to taste - it's hot!)
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| 1 |
stalk |
lemon grass***, peeled and thinly sliced
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| 1 |
teaspoon |
grated lime zest
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| 2 |
teaspoons |
fresh lime juice
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| 1 |
cup |
dry white wine
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| 2 |
cups |
heavy cream
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Sea salt to taste
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Freshly ground pepper to taste
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| 8 |
leaves |
bok choy (Chinese cabbage)
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| 1 |
Tablespoon |
fresh cilantro, finely minced
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Directions:
Split the lobster tails in half. Grill lobster tails over medium-high heat to an internal temperature of 140 degrees F. Remove the meat from the shell, cut into bite-sized pieces and return to the shell.
In a medium saute pan, melt the butter. Sweat the carrots, apple, curry paste, lemongrass, lime zest and juice in butter 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 bok choy leaves briefly on the hot grill. Slice the leaves on the bias, and arrange one leaf on each plate. Cradle half a lobster tail in the bok choy. Spoon the sauce over the Maine lobster tail and garnish each plate with cilantro.
*Blanch fresh lobster tails in boiling water for 2 to 3 minutes before proceeding.
**Red curry paste is available in the international section of larger supermarkets.
***Lemongrass is found fresh in the produce section.
Please note that some ingredients and brands may not be available in every store.
LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/6681/