Lobster Thai

With lobster season upon us, I thought it would be fitting to prepare a delectable spiny lobster dish. And while it may appear difficult, I assure you that this recipe is very easy to prepare and provides a five-star appearance with a world-class taste that you would only expect to find in the finest seafood restaurants. With just a hint of curry, the coconut milk and lime zest infuses the gentle lobster with a spectacular Thai flavor. You’re special someone will be extremely impressed.

Ingredients

• Two Spiny Lobster (fresh-caught lobster may be substituted with store-bought tails)
• 1 pound unsalted butter
• 1 tablespoon Thai yellow curry paste
• 1 tablespoon vegetable oil
• 4 tablespoons fish sauce (available in Asian isle)
• 4 tablespoons granulated sugar (white)
• 1 tin unsweetened coconut milk (approx. 10 oz.)
• Zest from one small lime
• 1 cup cooked jasmine or brown rice

Thai Yellow Curry Sauce

• Sauté yellow curry paste in vegetable oil with a little coconut milk until fully dissolved.
• Add fish sauce and sugar, then add remaining coconut milk and lime zest, and gently bring to a boil. Simmer for 10 minutes.

Lobster

• Boil water. Par-steam twin tails in shells. Remove and quickly cool in ice-water bath.
• Discard shells, and return partially cooked tails into stockpot with a ¼ cup of the water you steamed the lobster in and enough butter to completely cover tails.
• Simmer on low heat for 10-15 minutes depending on size of tails.

Plating

Place cooked rice in center of serving dish. Remove twin tails from simmering butter and arrange over rice. Pour curry sauce over lobster tails and around rice. While I choose grilled zucchini, lime leaves, shredded scallions and thinly sliced red jalapeno peppers (seeded), garnishes are only be limited by your imagination. Compliment the plate any way that you would like and enjoy!