Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILI
– BAMBOO SHOOTS
4 cooked lobster tails
2 tbsp butter
1 tbsp plain flour
Asian herbs to serve
Place lobster tails on a clean work surface. Use scissors to cut lengthways through both sides of the soft under shell. Remove the soft shell and then gently remove the lobster meat. Dice the lobster meat and reserve shells.
Drain the BAMBOO SHOOTS.
Heat butter in a saucepan over medium-high heat. Add the THAI RED CURRY PASTE and cook for about a minute or until fragrant. Stir through the flour and keep stirring until a smooth paste forms. Whisk in the COCONUT MILK. Keep whisking until a smooth sauce develops. Then stir through the DRIED THAI HERBS & CHILI. Turn off the heat and stir through the lobster meat and bamboo shoots.
Preheat oven grill to high.
Spoon the lobster mixture into the lobster shells. Place lobster under the grill cook for 5 minutes or until the mixture golden and bubbling.
Serve in shells topped with a sprinkling of fresh herbs.