Rinse and pat dry the lobster tails. Using kitchen shears, cut down the middle of the top shell and gently lift the meat out, leaving it attached at the base (butterfly). Remove any intestinal vein and/or dark spots. In a bowl, whisk together the yogurt, 2 tbs curry powder, turmeric, lemon juice, 1 tsp salt and 1 tsp black pepper. Coat the lobster meat with the marinade, cover, and refrigerate for 20–30 minutes while preparing other components.

Seasonal Fruit Topping

Make fruit salsa

In a medium bowl, combine diced mango, diced pineapple, raspberries or pomegranate seeds (if using). Add 1 tbs lime juice, 1 tsp honey, chopped mint and 1/8 tsp salt. Gently toss to combine and taste — adjust acidity or sweetness as needed. Refrigerate until ready to serve so flavors meld.

Sauté & Sauce

Cook aromatics

Heat a large sauté pan over medium heat. Add 1 tbs neutral oil and 2 tbs butter. When foaming subsides, add the diced onion and cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes. Add the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Build sauce

Stir in 1 tbs tomato paste and the remaining 1 tbs curry powder; cook 1 minute to bloom the spices. Pour in the chicken/seafood stock and scrape any browned bits from the pan. Add 3 tbs coconut milk and 1 tsp honey. Simmer gently for 3–4 minutes until slightly reduced. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime zest. Keep sauce warm on low.

Sauté lobster

Remove excess marinade from lobster (shake off but do not rinse). In a separate skillet over medium-high heat, add remaining 1 tbs butter and 1/2 tsp neutral oil. Once hot, place lobster tails meat-side down in a single layer and sear 1–2 minutes to get color, then flip and cook another 1–2 minutes until just cooked through and opaque (internal temp ~140–145°F / 60–63°C). Total cook time will be short to avoid toughness. Transfer lobster to the sauce pan and spoon sauce over the pieces to coat and warm for 30–60 seconds. Taste and adjust seasoning.

To Finish & Serve

Plate and garnish

Place lobster pieces on warmed plates or a shallow bowl. Spoon additional curry sauce around and over the lobster. Top each portion with a generous spoonful of the chilled seasonal fruit salsa. Garnish with microgreens or baby cilantro and serve with lime wedges on the side. Serve immediately so lobster is warm and fruit topping is cool.