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.
Serve with basmati rice and vegetables.