Preparation Time: 30 mins Cooking Time: 45 mins Serving: 6
- 4 green lobster tails, shelled
- Thinly sliced chilli, deep-fried eschalots and micro herbs, to garnish
- 500ml rice vinegar
- 100g caster sugar
- 1 bunch radish, thinly sliced
- 2 tbsp. vegetable oil
- 3 garlic cloves, chopped
- 4 eschalots, chopped
- 4cm piece fresh turmeric
- 2cm piece fresh ginger
- 1 stick lemongrass, bruised, chopped
- 1 tsp. curry powder
- 425ml can coconut milk
- 2 small red chillies thinly sliced
- 10 kaffir lime leaves, thinly sliced
- 1-2 tbsp. lime juice
- 2 tbsp. fish sauce
- 2 tbsp. grated palm sugar
- 1 medium Taro, thinly sliced
- Vegetable oil, for deep frying
To pickle the radish, stir vinegar and sugar in a medium saucepan until sugar dissolves and the mixture is boiling. Remove from heat and stir in radish. Set aside until cool.
To make the curry paste, process all ingredients in a small processor to form a fine paste.
Heat 1 tablespoon of the oil in a deep frying pan over medium heat. Cook paste, stirring, until soft and fragrant. Stir in coconut milk, chilli and kaffir lime leaves. Simmer until slightly thickened. Stir in lime juice, fish sauce and sugar. Remove and set aside.
Deep fry taro chips in small batches until crisp. Drain on absorbent paper. Season with salt.
Melt butter in a frying pan over medium-low heat. Add garlic and cook until soft but not coloured. Add lobster and cook, basting and turning, until just cooked through.
Serve sliced lobster with curry sauce and pickled radish. Garnish with sliced chilli, deep-fried eschalots and micro herbs.
Posted by Aussie Meat and for this fabulous recipe, we thank My Kitchen Rules for the recipe link is https://mkr.7plus.com.au/lobster-tail-with-yellow-curry-sauce-and-taro-chips