For this recipe I chose northern Australian lobster tails because they are similar to the lobsters available in Kiribati. Some of them are 1 lb each. If you’re not aware, this is Very Large when it comes to lobster tail goodness.
Take the time to thaw them overnight. Cook ‘em up in the oven and serve with coconut curry on a bed of rice.
You’ll be glad you did.
| Servings | Prep Time |
| 4 people | 20 minutes |
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For this recipe I chose northern Australian lobster tails because they are similar to the lobsters available in Kiribati. Some of them are 1 lb each. If you’re not aware, this is Very Large when it comes to lobster tail goodness.
Take the time to thaw them overnight. Cook ‘em up in the oven and serve with coconut curry on a bed of rice.
You’ll be glad you did.
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Ingredients
- 4 lobster tails (Australian), if frozen thawed overnight in the fridge.
- vegetable oil
- 14 oz coconut milk
- 1 1/2 tsp curry powder
- salt
Servings: people
Units:
Instructions
- Preheat the oven to 375F. (1) Then, using kitchen shears, cut each one down the back, stopping at the last segment before the tail piece. (2) Take hands and bend back the tail until you hear a loud crack. Run fingers between the meat and the bottom membrane, freeing tail meat from the shell. (3) Pull meat up and over the shell, pressing the shell shut beneath it. (4) The tail meat can thus piggyback on top of the shell.
- Give it the lobster meat a generous coating of oil. Bake for 1 1/2 minutes per ounce of weight. TIP: Have the fishmonger tell you what each tail weighs (or wrap them up separately so the tag will tell you). My tails weren’t all the same size, so I just took the smaller ones out first so as not to overcook them.
- Meanwhile, whisk together curry powder in a small saucepan with the coconut milk and salt. I used light coconut milk, but you can go as rich as you’d like. Cook until hot.
- To finish off this meal, serve the curry mixture on the side, instead of butter.