INGREDIENTS:
(4 servings)
2 (1.5 pound) Maine lobsters
1 1/2 tablespoons peanut oil
2 cloves garlic, minced
3 teaspoons Red Thai curry paste
1 red bell pepper, cut into 1/4 inch strips
1 yellow bell pepper, cut into 1/4 inch strips
1 can unsweetened coconut milk
3/4 cup heavy cream
2 small tomatoes, each cut into 8 wedges
4 scallions, cut into 2 inch lengths, use the greens
1/2 cup fresh basil, chopped
1/2 teaspoon Nam Pla ( also called Thai fish sauce)
DIRECTIONS:
In a large pot, bring 2 inches water to a boil. Add Maine lobsters and cover. Steam for 9 minutes. Pick the claws, knuckles and tails. Slice tail meat in half lengthwise. Remove the tomalley from the body, discard. Heat oil in a large pan and saute the garlic and curry over medium heat for 1 minute. Add in the red and yellow peppers and saute for 2 minutes. Add coconut milk and reduce by half over high heat. Add cream and simmer for 3 to 4 minutes until slightly thickened. Add tomato, scallion, basil, nam pla and Maine lobster meat. Continue to cook for 1 minute or until heated through. Serve with rice.
