4 Clearwater Split Lobster, thawed as per instructions 1/3 cup coconut milk 1/3 cup vegetable oil 1 tsp ginger, minced 1 tbsp curry powder, yellow, Indian 1/4 cup chicken stock 1 tbsp honey 2 tbsp green onions, sliced thinly 1/4 tsp salt pinch of black pepper 1/4 cup heavy cream, 35% 1 tsp cornstarch 1 tbsp water
1. Preheat oven to 200oC (400oF). Remove Split Lobsters from packaging and place on an ovenproof tray, flesh side up. Rub the lobster meat with oil and season with salt and pepper. 2. Turn oven to broil and place lobsters under broiler for 2 minutes, until lobster meat is partially cooked. Remove tray from oven and allow to cool slightly. 3. Meanwhile in a saucepan over medium high heat, simmer chicken stock, honey and ginger for about 2 minutes to soften ginger. Add coconut milk and cream and return to a simmer. Mix cornstarch and water and add to sauce pan. Add curry powder, salt and pepper. 4. Ladle some of the sauce over each lobster and return to broiler for about two minutes to finish cooking. Ladle remaining sauce over lobster and sprinkle with green onions to serve.
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