Lemongrass Lobster Satay with Lime Curry Sauce

Chef Keoni Chang shares this amazing way to prepare lobster, served with a beautiful Lime Curry sauce.

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesAsian Fish & Seafood

Ingredients

Lemongrass Marinade

6Tablespoonfish sauce
4Tablespoonsugar
1eachshallot, sliced
1⁄4CupMae Ploy sweet chili sauce
1stalklemongrass (bottom portion), finely minced
2Clovegarlic, smashed
4leafmint leaves, crushed
4leafbasil leaves
1eachlime, juice & zest

Lobster

2eachraw lobster tails
 eachcilantro leaves
 eachbasil leaves

Lime Curry Sauce

1Tablespoonsesame oil
3Sliceginger
4Clovegarlic
1eachonion, diced
4TablespoonMadras curry powder
2Tablespoonturmeric
2stalklemongrass, smashed
6leafkaffir lime leaves, finely chopped
1Cupwater
1Cancoconut milk (15 oz.)
1Tablespoonfish sauce
1Tablespoonsugar
10leafbasil leaves
10leafmint leaves

Instructions

Lemongrass Marinade

  1. Combine all ingredients for marinade. Mix well and reserve.

Lobster Preparation

  1. Remove shells from lobster tails.
  2. Cut lobster meat evenly into thirds lengthwise.
  3. Skewer lobster meat with bamboo skewers and marinate in Lemongrass Marinade for ten minutes.
  4. Preheat grill and bring temperature of coals to low. Preheat broiler if grill is not available.
  5. Clean and oil the grill or broiler pan.
  6. Place marinated lobster skewers over the cooler part of the grill. Be careful not to burn the skewer sticks.
  7. Turn skewers occasionally until the lobster is fully cooked, about 5-8 minutes.
  8. Serve with warm Lime Curry Sauce.
  9. Garnish with cilantro and basil leaves.

Lime Curry Sauce

  1. In a medium size sauce pan, combine sesame oil, ginger, garlic, onion, curry powder and turmeric.
  2. Lightly toast all ingredients for 2 minutes on high heat, stirring constantly.
  3. Remove and discard tough upper portion of lemongrass. Smash white bottoms.
  4. Add lemongrass and all remaining ingredients to toasted spices.
  5. Reduce heat to medium low and simmer for 40 minutes.
  6. Remove lemongrass and blend sauce until smooth in a blender or food processor.
  7. Serve warm.

Notes

Soak the bamboo skewers in cold water for an hour or two to prevent them from burning.

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