Thai Coconut Lobster Tails
Garnish: Thai basil or cilantro, roughly chopped. Bird’s eye chilies, thinly sliced. Limes, cut into wedges for serving.
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Cooking tools:
- Pot
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Kitchen shears
- Baking sheet
- Aluminum foil
- Oven
- Grill
- Pastry brush
- Cutting board
- Chef's knife
- Measuring spoon
- Tongs
- Garnish dish
- Lime wedge serving plate
- Serving platter
Ingredients
- 1 can full-fat coconut milk (400 ml)
- 1 lemongrass stalk, bruised
- 1 bird’s eye chili, halved
- 1 fresh lime leaf
- 2 garlic cloves, smashed
- 1/2 shallot, peeled
- 1-1 inch piece of ginger, thinly sliced
- 1 tsp turmeric powder
- 3 sprigs of cilantro
- 1 tbsp fish sauce
- 1 tsp brown sugar or coconut sugar
- 4 PEI lobster tails
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