Lobster Tail Curry Recipe

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Lobster tail curry recipe. Heat oil in a large deep frying pan over low heat add mustard seeds and sauté until seeds pop 20 30 seconds. Sweat the carrots apple curry paste lemongrass and kaffir lime leaves for 2 minutes. And nothing soothes that like a lobster tails curry.

Cook em up in the oven and serve with coconut curry on a bed of rice. Add the curry paste and cook until fragrant roughly 2mins. Deglaze the pan with the white wine and reduce by half.

Add the green curry paste and fry until fragrant stirring all the time. Add the coconut milk palm sugar and fish sauce and bring to the boil. Sizzle the spices for about.

Finally stir in the lime juice fish sauce and sugar. Lightly brown the onions and garlic in the same pot add extra oil if necessary then add the chilli curry leaves cumin coriander turmeric cardamom and cinnamon. Stir in coconut milk chili and kaffir lime leaves then allow to gently simmer for 45 minutes.

Add chilli and fenugreek and cook until chillies brown 20 30 seconds. I ve been crazy about lobsters for a while now. For this recipe i chose northern australian lobster tails because they are similar to the lobsters available in kiribati.

Turns out i can deal with frozen lobster tails. Cover and simmer for about 10 minutes. Add the torn lime leaves lemongrass and galangal or ginger and cook for a good 20 minutes stirring until the flavour intensifies.