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Thai Lobster ‘Thermidor’ | Marion's Kitchen
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Prep Time
10m
Cook Time
15m
Total Time
25m
This Thai-inspired lobster ‘Thermidor’ recipe features Marion’s Kitchen Thai Red Curry for a flavorful twist. With tender cooked lobster tails, creamy coconut milk, and aromatic red curry paste, this dish is sure to impress. Finished with a buttery, flour-thickened sauce and fresh Asian herbs for a burst of flavor.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Marion’s Kitchen Thai Red Curry, Which Includes
Steps
1
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.
2
Drain the BAMBOO SHOOTS.
3
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.
4
Preheat oven grill to high.
5
Spoon the lobster mixture into the lobster shells. Place lobster under the grill cook for 5 minutes or until the mixture golden and bubbling.
6
Serve in shells topped with a sprinkling of fresh herbs.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories600kcal30%
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Fat25g1%
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Saturated Fat15g0%
-
Carbohydrates8g0%
-
Fiber2g0%
-
Sugar2g0%
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Protein58g2%
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Cholesterol135mg6%
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Sodium750mg37%
Percent Daily Values are based on a 2,000 calorie diet.