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Ingredients
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Lobster
Coconut Curry Sauce
Negi Dare
Cashew Garnish
Method
Prepare the Lobster
- 1
Season the Lobster
Rinse the lobster tails under cold water and pat dry. Season both sides with salt and black pepper.
- 2
Cook the Lobster
In a large skillet, heat olive oil over medium heat. Add lobster tails and cook for about 5-6 minutes on each side until they are cooked through and opaque. Remove from heat and set aside.
Make Coconut Curry Sauce
- 3
Combine Ingredients
In a saucepan, combine coconut milk, red curry paste, minced garlic, grated ginger, lime juice, and sugar. Whisk until well combined.
- 4
Simmer the Sauce
Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Prepare Negi Dare
- 5
Mix Ingredients
In a small bowl, combine finely chopped scallions, soy sauce, and sesame oil. Stir until fully mixed.
Garnish the Dish
- 6
Prepare Garnish
In a small bowl, mix chopped cashews and cilantro together.
Assemble the Dish
- 7
Serve
On a serving plate, place the cooked lobster tails and drizzle the coconut curry sauce over them. Top with the negi dare mixture and sprinkle with the cashew garnish. Serve immediately.
