Roasted Lobster Tails with Fragrant Coconut Curry Dipping Sauce

Ingredients

• 4 lobster tails (about 8 ounces/225g each) 4 lobster tails (about 8 ounces/225g each)
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5g) Thai red curry paste 1 teaspoon (5g) Thai red curry paste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 2 teaspoons (10g) grated ginger 2 teaspoons (10g) grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
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 pull the shell apart to expose the meat, keeping it attached at the base.
4. 4.
   Season the lobster tails with salt and pepper.
5. 5.
   Heat the vegetable oil in an oven-safe skillet over medium-high heat.
6. 6.
   Place the lobster tails in the skillet, meat side down, and sear for 2 minutes.
7. 7.
   Flip the lobster tails and transfer the skillet to the preheated oven.
8. 8.
   Roast for 8-10 minutes, or until the lobster meat is opaque and cooked through.
9. 9.
   While the lobster tails are roasting, prepare the coconut curry dipping sauce.
10. 10.
    In a saucepan, heat the vegetable oil over medium heat.
11. 11.
    Add the Thai red curry paste and cook for 1 minute, stirring constantly.
12. 12.
    Pour in the coconut milk and stir until well combined with the curry paste.
13. 13.
    Add the fish sauce, lime juice, honey, grated ginger, minced garlic, lemongrass, and kaffir lime leaves.
14. 14.
    Simmer the sauce for 5-7 minutes, allowing the flavors to meld together.
15. 15.
    Remove the lemongrass stalk and kaffir lime leaves from the sauce.
16. 16.
    Serve the roasted lobster tails with the fragrant coconut curry dipping sauce.
17. 17.
    Garnish with fresh cilantro and enjoy!

Treat your ingredients with care...

• Lobster tails — When cutting through the top shell, be careful not to cut into the meat. This will help keep the lobster tails intact during cooking.

Tips & Tricks

• If you prefer a spicier sauce, increase the amount of Thai red curry paste.
• For a milder flavor, remove the seeds from the Thai red curry paste before adding it to the sauce.
• Adjust the sweetness of the sauce by adding more or less honey according to your taste.
• Serve the lobster tails with steamed jasmine rice or coconut rice for a complete meal.
• To enhance the presentation, garnish the dish with a sprinkle of toasted coconut flakes.

Serving advice

Serve the roasted lobster tails with fragrant coconut curry dipping sauce as the main course of a special dinner. Pair it with steamed jasmine rice or coconut rice to soak up the delicious sauce. Add a side of stir-fried vegetables or a fresh Thai salad for a well-rounded and satisfying meal.

Presentation advice

Arrange the roasted lobster tails on a platter, drizzle the fragrant coconut curry dipping sauce over them, and garnish with fresh cilantro. Place a small bowl of extra sauce on the side for dipping. Serve the dish with a wedge of lime for squeezing over the lobster tails, adding a burst of citrus flavor and a vibrant touch of color.