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Recipe : **** Breaded Lobster Tails On Skewers With Red Curry, Bok Choy, Lemongrass And Cilantro

Breaded Lobster Tails On Skewers With Red Curry, Bok Choy, Lemongrass And Cilantro
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Course:
Main Dish

Practical information

  • Prep time
    45 min
  • Cooking
    30 min
  • Ready in
    1 h 15
  • Difficulty
    Easy
  • Price
    High budget
  • Rate:
             

Recipe's Ingredients

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  • 2 teaspoons red curry paste
  • 1 packet of bamboo skewers
  • 3 reinette apples, peeled and chopped
  • 18 bok choy leaves
  • vinegar
  • 2 lemon grass stalks, cut into thin sticks
  • 1 teaspoon yellow curry paste
  • 2 carrots, sliced on a mandolin
  • 1 tablespoon crème fraîche
  • 3 kaffir lime leaves
  • 2 eggs
  • grapeseed oil
  • a few coriander or cilantro leaves
  • salt
  • 3 kg lobsters
  • 30 g butter
  • 100 g unsalted butter, in pieces
  • 100 g flour
  • 100 g fine bread crumbs
  • 500 ml balsamic vinegar
  • 400 ml white port
  • 100 ml chicken broth
  • 1 l grapeseed oil

  • Recipe preparation steps

  • 1
    Blanch lobster for 3 minutes in boiling water and cool immediately. Shell the tails, without removing the caudal fins.
  • 2
    Slightly warm the red curry paste and thin with a little water. Halve the lobster tails lengthwise and carefully place on skewers. Coat with red curry paste. Season with salt and pepper. Set aside.
  • 3
    Cook apples with some butter and a little water, covered; then blend until you obtain a smooth light mousseline.
  • 4
    Blanch the bok choy in boiling water and cool immediately. Set aside.
  • 5
    Reduce the balsamic vinegar to a syrupy consistency.
  • 6
    For the yellow curry sauce: Heat some butter in a sauté pan and add the lemon grass with the yellow curry paste; add the white Port and reduce by three quarters. Add the chicken broth, crème fraïche and kaffir lime leaves and finally the butter.
  • 7
    Finishing: Cook the cabbage and carrots with the lemon grass stalks in a little butter. Check the seasoning. Coat the lobsters, first in flour, then egg yolk and finally bread crumbs. Deep fry in oil at 160°C Drain on on paper towel, sprinkle with salt and lemon. Arrange some of the apple mousseline on a plate; on one side put the balsamic caramel sauce and on the other side the yellow currycurry sauce. Arrange the vegetables in the centre and place two skewers of lobster on top. Decorate with cilantro.
  • Ready !