Getting tired of steamed/boiled lobster served with melted butter? Ok, I never will be. Nor can anyone on the face of this planet… But I do like to spice things up once in a while in my life, especially with regard to food. So let me share with you this simple Thai Lobster dish that will blow your mind to Southeast Asia and make all your taste buds happy campers. And it’s just as easy to make!
- 2 live Lobsters, around 2 lb each
- 2 Tbsp All Purpose Flour
- 2 Tbsp Olive Oil
- 1 thumb-size piece of Ginger, julienned
- 4 cloves of Garlic, thinly sliced
- 4 Scallions, cut into thirds lengthwise
- 4 Lemon Grass stalks, only the bottom half, bruised with the back of a knife
- 2 Tbsp Green Curry Paste
- 1 cup White Wine*
- 1 cup Water
- 1 can Coconut Milk, 14 oz/400 ml
- 1 Tbsp Honey
- 4 Key Limes, halved
- 1 bunch Thai Basil
- Salt n Pepper, to taste
- Cut lobsters into appropriate pieces. I usually half the claws, spit the animal lengthwise, cut the halves into three pieces, and discard the tips of the heads. Dust the pieces with flour.
- In a large pot, saute ginger, garlic, scallion, and lemon grass in oil, for about 3 minutes. You should be able to smell all four beautiful aromas.
- Add green curry paste; stir around. Add white wine and water. Let simmer until reduced by half.
- Add coconut milk and honey. Season, then let simmer for about 10 minutes, until all the flavors are married. Turn up to high heat.
- Dump in flour-dusted lobster pieces along with key limes and Thai basil. Stir. Cover with lid.
- Steam on high heat for about 8-10 minutes, depending on the size of the lobster pieces.
- Serve IMMEDIATELY.
* Use 2 cups of water instead if you don’t have any white wine on hand.