How To cook lobster tail
BANG’N COCONUT CURRY LOBSTER TAILS
Every time I make this dish I think of Southeast Asia and how much I want to go there. It’s a region full of flavors—spices, herbs, chilis, wet and dry curries—and I’m planning a culinary trip there sometime soon. I know that I’m going to come back inspired by the experience.
- 4 fresh frozen lobster tails, steamed
- 2 Tbsp peanut oil
- 2 cloves garlic, minced
- 3 tsp red curry paste
- 1 small Spanish onion, finely chopped
- 1 yellow bell pepper, cut into thin strips
- 1 can (14 oz) unsweetened coconut milk
- ¾ cup heavy cream
- ½ cinnamon stick
- ½ tsp coriander seeds
- ¼ tsp ground turmeric
- ½ tsp fish sauce
- 1 tomato, finely chopped
- ½ cup finely chopped cilantro
Step by step How To Cook Lobster Tail
- 1. Cut the steamed lobster tails in half using a large chef’s knife, leaving the meat in the shells. Set aside.
- 2. In a large frying pan, warm the oil over medium heat. Add the garlic and curry paste and sauté for 1 minute. Add the onion and bell pepper and sauté for 2 minutes. Increase the temperature to high, add the coconut milk, and simmer for 15 to 20 minutes, until the mixture reduces by half. Do not allow the mixture to boil.
- 3. Stir in the cream and simmer for 2 to 3 minutes, or until the sauce reduces and thickens. Add the cinnamon stick, coriander seeds, turmeric, fish sauce, tomato, and lobster tails (still in their shells). Cook for 1 to 2 minutes, stirring well.
- 4. Serve in bowls, garnished with cilantro. You can also serve this on a bed of jasmine rice.