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Herb-Crusted Lobster with Coconut Curry Sauce

Broiled lobster tails topped with a golden herb-butter panko crust, served over a gently simmered red curry coconut sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Calories: 420
Ingredients Method

Ingredients
  

  • For the Herb Crust
  • 1 cup panko breadcrumbs
  • 4 tablespoons unsalted butter melted
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped chives
  • 2 garlic cloves finely grated
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • For the Lobster
  • 4 lobster tails 6 to 8 oz each, butterflied
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon salt
  • For the Coconut Curry Sauce
  • 1 tablespoon neutral oil
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 1- inch piece fresh ginger grated
  • 2 tablespoons red curry paste
  • 1 can 13.5 oz full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar
  • Fresh cilantro for garnish

Method
 

  1. Heat the oil in a saucepan over medium heat. Add the shallot, garlic, and ginger, and cook for 2 to 3 minutes, until fragrant and softened.
  2. Add the curry paste and cook for 1 minute, stirring constantly, until it darkens slightly and smells noticeably deeper.
  3. Whisk in the coconut milk. Bring the sauce to a bare simmer and hold it there for 10 to 12 minutes, until it thickens slightly.
  4. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust; keep warm over the lowest possible heat.
  5. Preheat the broiler with a rack positioned about 6 inches from the heat source.
  6. Combine the panko, melted butter, parsley, chives, garlic, lemon zest, and salt in a bowl until evenly moistened.
  7. Brush the lobster meat with the melted butter and season with salt. Press the herb crust mixture firmly onto the meat.
  8. Broil for 8 to 10 minutes, watching closely after the 6-minute mark, until the crust is deep golden and the meat reaches 140°F (60°C) internally.
  9. Rest the lobster for 2 minutes. Spoon the warm curry sauce onto plates, set the lobster tails on top, and finish with cilantro.