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Roasted Lobster Tails with Coconut Curry Sauce

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15 minutes
Prep
20 minutes
Cook

Ingredients

  • 4 lobster tails (about 200 g/7 oz each), split in half lengthways
  • 2 tbsp melted butter or oil
  • 250 ml (1 cup) coconut cream
  • 1 tbsp curry powder
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp sea salt
  • 1 tbsp lime juice

Method

  1. Preheat oven or grill to 200°C (400°F).
  2. Brush the exposed lobster flesh with melted butter and season with a little salt.
  3. Roast or grill shell-side down for 10-12 minutes until the flesh is opaque and just cooked through.
  4. Meanwhile, sauté onion and garlic in a saucepan until soft, then add coconut cream and curry powder; simmer gently for 8-10 minutes until slightly thickened.
  5. Stir lime juice into the sauce off the heat.
  6. Serve the roasted lobster tails in their shells with the warm coconut curry sauce for dipping.

Introduction: Lobster harvested from Kiribati's reefs is a prized protein source, often reserved for communal gatherings and celebrations held in the maneaba (meeting house).

Cultural Background: Lobster harvested from Kiribati's reefs is a prized protein source, often reserved for communal gatherings and celebrations held in the maneaba (meeting house). Served with a warm coconut curry dipping sauce, this dish highlights the pairing of premium seafood with the coconut-based flavours found throughout island cooking.

Tips: Avoid overcooking the lobster — it turns rubbery quickly, so remove it from the heat as soon as the flesh turns opaque.

Variations: Boiled breadfruit, taro or babai are traditional accompaniments to soak up the curry sauce.

Storage: Refrigerate leftovers up to 2 days in an airtight container, sauce and lobster stored separately.

Reheating: Reheat lobster gently under a low grill for 2-3 minutes; warm sauce separately on the stovetop over low heat.

FAQs:

Q: Can frozen lobster tails be used?

A: Yes, thaw fully in the refrigerator before cooking.

Q: What can I serve on the side?

A: Boiled breadfruit, taro or babai are the traditional accompaniments.

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