Yield: 4 servings
4 Maine lobster tails
2 T butter
1 ½ cup finely chopped dried tropical fruit
2 T red curry paste
1 T curry powder
1 stalk lemon grass, peeled and thinly sliced
2 Kaffir lime leaves, ribs removed and finely chopped
1 cup dry white wine
2 cups heavy cream
salt and pepper to taste
1 T fresh cilantro, finely minced
Blanch lobsters in boiling water for 2-3 minutes. Remove tails from bodies and split in half. Grill lobsters over medium high heat. Remove from shell, cut into bite size pieces and return to the shell.
In a medium sauté pan, melt butter and sauté fruit, lemongrass, and kaffir lime leaves for about two minutes. Deglaze pan with white wine and reduce by half, add the cream, curry paste and curry powder. Season with salt and pepper and adjust flavor with more curry paste if desired. Gently heat and spoon sauce over grilled lobster tails.
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Bar Harbor Inn's Grilled Maine Lobster with Tropical Fruit Thai Curry
Yield: 4 servings
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