Lobster tails recipe

Grilled Maine Lobster Tails with Thai Curry

Ingredients

4		uncooked Maine lobster tails* (5 ounces ea.) These can be purchased frozen or fresh.
2	Tablespoons	butter
2		carrots, cut into 2- inch julienne strips
2		apples, cut into 2- inch julienne strips
2	Tablespoons	red curry paste** (use more or less to taste - it's hot!)
1	stalk	lemon grass***, peeled and thinly sliced
1	teaspoon	grated lime zest
2	teaspoons	fresh lime juice
1	cup	dry white wine
2	cups	heavy cream
		Sea salt to taste
		Freshly ground pepper to taste
8	leaves	bok choy (Chinese cabbage)
1	Tablespoon	fresh cilantro, finely minced

How to cook the Lobster tails recipe:

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.