Roasted Lobster Tails with Creamy Coconut Curry Sauce

Ingredients

In this Polish adaptation of the dish, we incorporate traditional Polish flavors and cooking techniques to create a unique fusion. The original Thai dish is typically prepared with a spicier curry sauce, but we have toned down the heat to suit the Polish palate. Additionally, we have added Polish herbs and spices to enhance the flavors and give it a distinct Polish twist. We alse have the original recipe for Roasted Lobster Tails with Coconut Curry Dipping Sauce, so you can check it out.

• 4 lobster tails (400g / 14oz each) 4 lobster tails (400g / 14oz each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon dried dill (2g) 1 teaspoon dried dill (2g)
• 1 teaspoon dried thyme (2g) 1 teaspoon dried thyme (2g)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon curry powder (10g) 1 tablespoon curry powder (10g)
• 1 tablespoon flour (15g) 1 tablespoon flour (15g)
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Using kitchen shears, carefully cut through the top shell of each lobster tail, stopping at the base of the tail.
3. 3.
   Gently lift the meat from the shell, keeping it attached at the base, and place it on top of the shell.
4. 4.
   Brush the lobster tails with olive oil and sprinkle with smoked paprika, dried dill, dried thyme, salt, and pepper.
5. 5.
   Place the lobster tails on a baking sheet and roast in the preheated oven for 12-15 minutes, or until the meat is opaque and cooked through.
6. 6.
   While the lobster tails are roasting, prepare the coconut curry sauce. In a saucepan, heat the coconut milk over medium heat until it simmers.
7. 7.
   Stir in the tomato paste, minced garlic, curry powder, and flour. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
8. 8.
   Remove the lobster tails from the oven and serve with the creamy coconut curry sauce. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Lobster tails — Make sure to handle the lobster tails carefully when removing the meat from the shell to keep it intact and presentable.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Curry powder — Adjust the amount of curry powder according to your preference for spiciness.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the roasted lobster tails before serving.
• If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the coconut curry sauce and cook for an additional minute until thickened.
• Serve the lobster tails with a side of buttered new potatoes and steamed vegetables for a complete meal.

Serving advice

Serve the Roasted Lobster Tails with Creamy Coconut Curry Sauce on a large platter, garnished with fresh cilantro or parsley. Accompany it with a bowl of the coconut curry sauce on the side for dipping.

Presentation advice

Arrange the lobster tails on the platter with the meat side facing up, showcasing their vibrant color. Drizzle some of the coconut curry sauce over the lobster tails and garnish with sprigs of fresh herbs for an elegant and appetizing presentation.