I’ve been really into seafood and Thai food lately. I’m sure you guys know by now (I sound like a broken record), that I go through these phases were I don’t crave meat at all. During those phases, seafood is always my go to. Since I’ve been on this kick with seafood and Thai food, I decided to create a dish to satisfy my cravings. This came out absolutely delicious and tasted so fresh! Not to mention, my boyfriend and a couple of guests loved it as well. They said “Definitely blog worthy”! Haha. I served this delicious curry masterpiece over plain brown rice with a couple of lime wedges for some extra freshness. I hope you all enjoy this as much as we did! I mean… how could you NOT enjoy any recipe that includes LOBSTER?!
- 1 medium sized red bell pepper (julienned)
- 6 oz’s of fresh snow peas
- 1 cup of white onion (julienned)
- 26 large shrimp (peeled & deveined / rinsed and patted dry)
- 4 lobster tails (cut in half down the middle, the long way)
- 3 tablespoons of sesame oil
- 1 tablespoon of fresh minced garlic
- 1/4 teaspoon of ground ginger
- 1 1/2 tablespoon of fish sauce
- 2 teaspoons of fresh minced cilantro
- 3 tablespoons of red curry paste
- 3/4 cup of chicken stock
- 3/4 cup of unsweetened coconut milk
- salt & pepper to taste
- Want to turn the dish spicy? Add Sriracha to your liking
- Set a large sauté pan over medium heat. Add in 1 tablespoon of sesame oil.
- Once oil is hot: add shrimp into pan. Sprinkle lightly with salt and pepper.
- Cook for about 2 minutes on each side or until shrimp is pink.
- Transfer to a plate and set aside. (Shrimp does not have to be completely cooked through. It is going to cook again at the end in the curry sauce)
- In a separate large sauté pan, set heat to medium/high. Add in 1 tablespoon of sesame oil.
- Add in lobster tails (they should be cut in half already), and 1/4 cup of chicken stock.
- Sprinkle lightly with salt & pepper, and cover. Cook for about 5-6 minutes or until lobster is fully cooked.
- Once lobster is cooked, set aside on the same plate as the shrimp. Discard juices from lobster pan.
- In the same pan you used for the shrimp: Set heat to medium and add in 1 tablespoon of sesame oil.
- Once oil is hot: add in julienned onion, red bell pepper, snow peas, ginger and garlic.
- Sauté veggies for about 3-4 minutes. (Do not overcook veggies at this point. You want them to stay slightly crunchy. They will continue cooking at the end in the curry sauce)
- Next, add in fish sauce, cilantro, coconut milk, chicken stock and red curry paste. Mix well to ensure the curry paste is dissolved.
- Add shrimp and lobster directly into the pan. Mix everything together gently.
- Reduce heat to low and simmer for about 5 minutes.
- Serve over a bed of brown or white rice, with lime wedges for added freshness & enjoy!
Recipe serves 4 people.