Hands up, who’s feeling fat and frumpy after Christmas ? I know I am! To rectify this, I’m taking a small break from sweets and patisseries in an attempt to start the new year slightly healthier. I’m sure this phase won’t last long, and I’ll probably be baking again next week, but in the meantime, I’ve been making a lot of smoothies, reducing my sugar intake and trying to focus on making some delicious, nourishing savory dishes. I must admit that I’m already starting to feel a little better.
This recipe is from an Australian cooking programs called My Kitchen Rules. Participants work in duos, and my favourite team were two girls from Indonesia. Each episode I found myself drooling in front of the tele and well, it took me almost a year, but I finally got around to testing one of their recipes. The result was mind-blowingly good! Hope you all like it too.
The recipe requires a few unique and luxurious ingredients most of which can be found at your local Asian market. If you’re living here in Paris, you can find all the ingredients at Thanh Binh Jeune in the 5th. You can also replace the lobster with some firm white fish, prawns or chicken.
Lobster Tail With Yellow Curry Sauce
- • 4 green lobster tails, shelled
- • Thinly sliced chili, and edible flowers, to garnish
- • Cooked rice
- • 500ml rice vinegar
- • 100g caster sugar
- • 1 bunch radish, thinly sliced
- • 2 tbs vegetable oil
- • 3 garlic cloves, chopped
- • 4 eschallots, 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 chilies thinly sliced
- • 10 kaffir lime leaves, thinly sliced
- • 1-2 tbs lime juice
- • 2 tbs fish sauce
- • 2 tbs of sugar
- To pickle the radish, stir vinegar and sugar in a medium saucepan until sugar dissolves and mixture is boiling. Remove from heat and stir in radish. Set aside until cool.
- Process all ingredients in a small processor until you have a fine paste.
- Heat 1 tablespoon of the oil in a frypan over medium heat. Add the curry paste and cook until fragrant (roughly 2mins). Stir in coconut milk, chili and kaffir lime leaves, then allow to gently simmer for 45 minutes. Finally, stir in the lime juice, fish sauce and sugar.
- Melt butter in a frying pan over medium-low heat. Once melted, add the lobster and cook, basting and turning, until just cooked through. Add the lobster to the sauce, and set aside.
- Serve the lobster on a bed of rice and cover with the sauce. Garnish with fresh chili, edible flowers and pickled radish.