Roasted Lobster Tails with Coconut Curry Dipping Sauce
Kiribati is famous for its lobsters and this very simple dish is often served as an appetizer. Given that, the tiny 3-oz lobster tails currently available at the supermarket (for the same prize as 5-oz tails were back a few months ago, mind you) seemed perfect. I tested how long to cook them for, and 8 minutes seemed to work well, though ovens vary. The curry sauce was uninspired, but quick enough to make. My husband, for whom I made it, liked it well enough.
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Roasted Lobster Tails with Coconut Curry Dipping Sauce
Ingredients
- 1 cup coconut milk
- 1 tsp curry powder
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- salt to taste
- 4 3-oz lobster tails
- coconut oil
Directions
Preheat oven to 400°F
Prepare the curry sauce. Put the coconut milk, curry powder, ginger, turmeric and sauce in a small saucepan and place over medium heat until hot, stirring. Taste and adjust seasoning.
Bake the lobster.
Preheat oven to 400°F. Butterfly lobster tails. Brush with coconut oil and roast in the oven for 8 minutes.
Serve lobster tails with coconut milk on the side.
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Adapted from a recipe at Global Adventure
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