Easy & Elegant Lobster Tail Recipe with Thai Red Curry Sauce
This simple and flavorful lobster tail recipe with Thai red curry sauce is a show-stopper! Learn how to butterfly lobster tails like a pro and cook them to juicy perfection. It looks fancy but is simple to make—you can even use the air fryer. Plus, the sauce is make-ahead and versatile!
Servings: 2
Ingredients
For the Thai Red Curry Sauce
- 1 tablespoon coconut oil or avocado oil
- 2 tablespoons Thai red curry paste I like Aroy-D or Mae Ploy brands
- 13.5 ounce full-fat coconut milk or coconut cream
- 2 teaspoons coconut sugar or use 2 tablespoon Martinelli's apple juice to keep it Whole30-compatible.
- 1½ teaspoons Red Boat fish sauce
- 2 tablespoons fresh lime juice (juice from 1 medium lime)
For the Lobster Tails
- 4 lobster tails use 4-ounce lobster tails, thaw if frozen.
- 2 tablespoon melted ghee or avocado oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
- 2 tablespoons minced fresh basil, Thai basil, and/or cilantro
Instructions
Make the Thai Red Curry Sauce
- Heat the coconut oil in a small saucepan over medium heat. Add the curry paste and cook until fragrant.
- Pour in the coconut milk. Stir to combine and bring to a boil over high heat.
- Next, decrease the heat to maintain a vigorous simmer for about 15 minutes, stirring occasionally, until the liquid has reduced by a third. Stir in the coconut sugar and fish sauce.
- Remove the saucepan from the heat and add the juice from 1 lime (about 2 tablespoons). Taste and adjust for seasoning if needed. Cover and set aside.
Make the Lobster Tails
- Turn on the broiler with the rack in the middle, about 10 inches from the heat source.
- Time to butterfly each of the lobster tails! Using sharp kitchen shears, cut the top part of the shell lengthwise until you reach the tail. Don’t cut all the way through.
- Flip the lobster tail over and use both thumbs to gently crack each of the ribs on the underside. Be careful not to stab yourself on any spiny protrusions on the sides!
- Using your fingers, carefully separate the lobster flesh up from the shell (except for the bit attached at the end of the tail).
- Starting at the cut end of the tail, gently pull the lobster flesh up through the shell, still keeping the tail end connected.
- Prop the lobster meat on top of the shell. Repeat until all the tails are butterflied. Pat the prepared lobster tails dry with a paper towel and transfer them to a rimmed baking sheet.
- Brush melted ghee on top of the meat and lightly season with salt and pepper.
- Broil the tails! It should take about 5 minutes to cook, or roughly 1 minute per ounce. Start checking at the 4-minute mark so you don’t overcook your pricey tails.You’ll know the tails are ready when the shells are bright red, the meat is no longer translucent, and the internal temperature in the meatiest part is between 135° and 140°F. Take the cooked lobster tails out of the oven and set them aside.
- Spoon some of the curry sauce onto the bottom of 2 shallow bowls.Place 2 cooked lobster tails on the sauce in each bowl. Ladle additional sauce on the top. (You’ll have enough extra sauce to make up to 4 more tails later!)
- Cut the remaining lime into wedges to serve with the lobster tails.Garnish with 2 finely sliced green onions / scallions and 2 tablespoons chopped basil, Thai basil, and/or cilantro before serving.
Video
Notes
Air Fryer Instructions:
If you want to air fry the lobster tails, preheat the air fryer to 400°F. When the air fryer is ready, place the lightly greased and seasoned lobster tails in the basket for about 4 to 6 minutes or until the shells are bright red, the meat is no longer translucent, and the internal temperature is between 135° and 140°F.
Nutrition
Calories: 447kcal | Carbohydrates: 6g | Protein: 23g | Fat: 38g | Fiber: 1g | Sugar: 2g