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Lobster Tail With Yellow Curry Sauce

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 4


  • • 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


Pickled Radish

  • 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.

Curry Paste

  • Process all ingredients in a small processor until you have a fine paste.

Curry Sauce

  • 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.

The Lobster Tails

  • 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.