A Thai curry seemed the only logical option for those monster lobster tails. This a very slight variation of my regular coconut stir-fry sauce. You can put whatever meat or vegetables in this as you want. If not for the lobster, the sauce is the star. It may seem like a lot of work when you start reading the instructions but it really isn't, and it is a stir-fry so it all comes together very fast.
Coconut Lobster Curry
2 lrg lobster tails (or 4 small ones)
8 oz trimmed green beans (I used high quality frozen)
1 bell pepper, sliced (whatever color you prefer)
1 sm onion, cut into lrg chunks
~1 C sliced carrots
1 14 oz can lite coconut milk
2 Tbsp red curry paste
2 Tbsp dark soy sauce
2 Tbsp fish sauce*
2 tsp fresh grated ginger
2 tsp pasted garlic
2 tsp sriracha (or to taste)
zest of half a lime
juice of 1 lime (~1.5-2 Tbsp juice)
1 Tbsp cornstarch
chopped cilantro to finish
Mix up all sauce ingredients, except cornstarch.
To cook lobsters, place in a large pot with boiling water, enough for tails to be submerged. For large tails (14-16 oz), cook for 6-7 minutes. For small tails (5-7 oz), cook for about 4 minutes. This is not enough to cook the tails all the way through, they will finish cooking in the curry. When they are cool enough to handle, crack the shells and remove the meat. Chop or slice into bite size pieces, it should be slightly translucent in the center. Save whatever juice comes out of the tails.
In a little bit of oil, over med-hi heat, saute onions, pepper, and carrots. Cook about 5-6 minutes, until just tender. Add sauce, green beans, and whatever lobster juice you have. Turn up heat to high, bring to sauce to a bubble.
Add about 2 tsp water to the cornstarch to make a slurry. Add to bubbling sauce while stirring so it doesn't clump up.
Add lobster. When lobster is cooked and sauce is thick, the curry is done.
Serve over rice or pasta. Top with cilantro.
*To make the sauce vegetarian/vegan, use 3 1/2 Tbsp dark soy and omit the fish sauce.
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