Lobster Curry

Lobster Curry



  1. Cook rice for 4 servings and keep warm for service.
  2. Cut the lobster tail in half using a sharp knife. Brush the lobster tails with 2 tablespoons of cooking oil and grill until cooked through.
  3. In a medium saute pan, melt the coconut oil. Sweat the carrots, cabbage, bell pepper, curry paste, and lemongrass for about 4 minutes. Add in the wine and cook to reduce by half. Add in the cream, coconut milk, lime juice and honey and heat gently. Season to taste with salt and pepper.
  4. Plating: Place rice in a bowl top with the lobster, standing the lobster tails up. Spoon the sauce over top and garnish with minced green onion.

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