Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro, a recipe from Ja

Ingredients

• - 6 Lobsters, 500 g (18 oz.) each
• - 2 tsp. red curry paste
• - 1 packet of bamboo skewers
• - 3 Reinette apples, peeled and chopped
• - 30 g (2 tbsp.) butter
• - 18 Bok Choy leaves
• - 500 ml (2 cups) balsamic vinegar
• - 2 Lemon grass stalks, cut into thin sticks
• - 1 tsp. yellow curry paste
• - 2 carrots, sliced on a mandolin
• - 400 ml (1 1/2 cups) white Port
• - 100 ml (6 tbsp.) chicken broth
• - 1 tbsp. crème fraîche
• - 3 kaffir lime leaves
• - 100 g (6 tbsp.) unsalted butter, in pieces
• - 2 eggs
• - 100 g (3 1/2 oz.) flour
• - 100 g (3 1/2 oz.) fine bread crumbs
• - 1 liter (4 cups) grapeseed oil
• - A few Coriander or Cilantro leaves