By Michael Araj
When we made our Lobster Boil, we had Loki the Lobster Queen leftover who was simply too big to fit into the pots with the remaining lobsters. As a result, we experimented with making a Thai inspired curry. Fragrant aromas of garlic, chili and coconut will make your kitchen transform into the coast of Thailand. Sweet, spicy and acidic, the sauce compliments the subtle sweetness of the lobster without overwhelming it.
- 1 shallot, minced
- 2 cloves of garlic, peeled
- 2 Thai chili peppers, stems cut off
- 1 can coconut cream
- 3-5 mussels
- 1 lobster, approximately 2 lbs
- 1 cup water
- Cilantro, chopped
- Lime wedges for garnish
- In a mortar and pestle, ground the garlic and peppers to make a paste. To help with friction, add a pinch of salt.
- Heat two tablespoons of olive oil in a pot over medium high heat. Add the shallots. After they soften, add the paste. Once fragrant after approximately 30-60 seconds, add the coconut cream and stir.
- Once simmering, add the lobster and cover. Steam the lobster for approximately 15 minutes.
- Add the water to the mortar and stir to get the excess oils.
- Uncover the pot and add the mortar water. Flip the lobster, cover again for approximately another 10-15 minutes until the lobster is red and mostly cooked. Add the mussels, and baste the lobster with the sauce from the bottom of the pan, approximately another 5 minutes.
- Remove the lobsters and mussels to another plate. Put the sauce into your serving platter, then put the lobster and mussels on the platter.
- Garnish with chopped cilantro and lime wedges.