Best of Sea

Chic Chefs & Sexy Seafood

Lobster with Thai Red Curry and Tropical Fruit

Lobster with Thai Red Curry and Tropical Fruit
Serves 4
Photo: tastelobster.ca
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Ingredients
  1. ¼ cup each of diced pineapple, papaya, banana and mango
  2. ¼ cup red pepper, diced
  3. 1 tbsp fresh cilantro, chopped
  4. 3 tbsp toasted sesame seeds
  5. 2 tbsp sesame oil
  6. 3 tbsp lime juice
  7. 2 whole cooked lobster, thawed
  8. 2 tbsp butter
  9. 2 medium onions, large diced
  10. 2 tsp garlic, chopped
  11. 1 tsp ginger, chopped
  12. 2 tsp red curry paste
  13. 1 398ml can coconut milk
  14. 1 tsp salt
  15. 2 tsp honey
Instructions
  1. Tropical Fruit
  2. Combine the tropical fruit, red pepper, cilantro, sesame seeds, sesame oil and lime juice in a bowl and mix ingredients. Set aside.
  3. Lobster
  4. Remove the claws and crack open to remove the meat.
  5. Chop the lobster meat, then cover and refrigerate.
  6. Remove the stomach parts of the lobster body and rinse the body shell under cold water to clean.
  7. Refrigerate the body shells and discard the claw shells.
  8. Thai Curry Sauce
  9. Melt butter in a sauté pan over medium heat.
  10. Add the onion and cook, stirring frequently until well browned and tender about 8 to 10 minutes.
  11. Add the garlic and ginger; continue to cook for 1 minute.
  12. Add the curry paste, coconut milk, salt and honey. Bring to a boil, reduce heat and simmer for 5 minutes.
  13. Add the chopped lobster meat, bring to a boil and then remove from the heat.
Notes
  1. To Serve: Spoon the lobster mixture into each of the four half-body shells and spoon the fruit mixture to the side of the lobster.
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