can full-fat coconut milk (400 ml)
lemongrass stalk, bruised
bird’s eye chili, halved
fresh lime leaf
garlic cloves, smashed
1-1 inch piece of ginger, thinly sliced
tsp turmeric powder
sprigs of cilantro
tbsp fish sauce
tsp brown sugar or coconut sugar
PEI lobster tails
Garnish: Thai basil or cilantro, roughly chopped. Bird’s eye chilies, thinly sliced. Limes, cut into wedges for serving
In a medium sized pot bring coconut milk, lemongrass, bird’s eye chili, lime leaf, garlic cloves, shallot, ginger, turmeric and cilantro sprigs to a boil. Reduce heat to medium and let simmer for 15 minutes. Strain mixture into a bowl, discard aromatics. Stir in fish sauce and brown sugar.
Divide the infused coconut milk into two bowls, one will be used for brushing the raw lobster tails and one will be used for serving with the cooked lobster tails.
Line a baking tray with foil. Cut lobster tails down the center of the top shell with a pair of kitchen shears. Crack the shells on the side to expose the meat in the tail. Brush the tails generously with the infused coconut milk.
Oven method: Preheat the broiler to high. Broil the lobster tails on the middle rack for 5 – 7 minutes, or until the shells have turned bright red and the meat looks firm.
Grill method: Preheat grill to 400°F. Grill the lobster tails 7 - 9 minutes on a piece of foil, until the shells have turned bright red and the meat looks firm.
Garnish lobster tails with bird’s eye chilies, Thai basil leaves or roughly chopped cilantro. Serve with reserved infused coconut milk and lime wedges for squeezing.
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