Lobster Tails with Thai Red Curry

Updated at: Thu, 17 Aug 2023 03:43:41 GMT

Step 1

Heat the oil in a small saucepan over medium heat. Add the curry paste and cook until fragrant.

Step 2

Stir in the coconut milk and bring to a boil over high heat.

Step 3

Decrease the heat to maintain a simmer for ~15 minutes, stirring, until the liquid has reduced by ⅓. Stir in the apple juice and fish sauce.

Step 4

Remove the sauce from the heat and add the juice from 1 lime. Taste and adjust the seasoning. Cover & set aside.

Step 5

Turn on the broiler with the rack in the middle, about 10 in. from the heat source.

Step 6

Using kitchen shears, cut the top part of the shell lengthwise until you reach the tail. Flip the lobster tail over and use both thumbs to crack the ribs on the underside.

Step 7

Using your fingers, carefully separate the lobster flesh up from the shell (except for the bit attached at tail end). Gently pull the lobster flesh up through the shell, still keeping the tail end connected. Prop the lobster meat on top of the shell.

Step 8

Transfer the lobster tails to a rimmed baking sheet.

Step 9

Brush melted ghee on top of the meat and lightly season with salt and pepper.

Step 10

Broil the tails! It should take ~5 minutes to cook, or ~1 minute per ounce. Start checking at the 4-minute mark so you don’t overcook them!

Step 11

The tails are ready when the shells are bright red, the meat is no longer translucent, and the internal temp is between 135° and 140°F.

Step 12

Spoon some of the sauce into 2 shallow bowls & plop the tails on top. Add more sauce, garnish with herbs, and serve with lime wedges!

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