Lobster with Thai Coconut Curry Sauce
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
two 1-1/2 pound lobsters
1-1/2 Tbsp. peanut oil
2 cloves garlic, minced
3 tsp. Thai red curry paste**
1 red bell pepper, cut into 1/4-inch strips
1 yellow bell pepper, cut into 1/4-inch strips
1 can unsweetened coconut milk
3/4 cup heavy cream
2 small tomatoes, each cut into 8 wedges
4 scallions, cut into 2-inch lengths
1/2 cup fresh basil, chopped
1/2 tsp. nam pla (also called Thai fish sauce)
** see the recipe in the Thai chile section (sauces)
Instructions:
In a large pot, bring 2″ of water to a boil, then add the lobsters and cover. Steam the lobsters for 9 minutes. When the lobsters are cooked, remove them from the pot and set them on a flat work surface. Remove the claws, knuckles and tails. Slice the tail sections in half lengthwise and remove the tail meat. Remove the tomalley from the body and set aside.
Heat the peanut oil in a large pan and saute the garlic and curry paste over medium heat for about a minute. Add the red and yellow pepper strips and saute them for 2 minutes, then add the coconut milk and reduce it by half, cooking it over high heat. Add the heavy cream and simmer for 3-4 minutes until the sauce slightly thickens. Add the tomato, scallion, basil, nam pla and lobster meat, and continue to cook for about 2 minutes or until the dish is heated through. Stir in the tomalley and serve the lobster curry with hot steamed basmati rice.
Recipe from the Eddy Lobster Company.