Ken Oringer's Grilled Lobster with Thai Curry Butter & Grilled Lemons
1 stick of butter
3 tablespoons Thai green curry paste
1 tablespoon sugar
¼ cup coconut milk
1 teaspoon minced garlic
1 teaspoon fish sauce
4 whole lobsters, 1 ½ lbs each
4 lemons, sliced in ½ inch rounds
½ cup chopped mint leaves
1 cup chopped cilantro leaves
Melt the butter and curry paste in a sauté pan. Cook until fragrant. Add sugar, coconut milk, garlic and fish sauce. Cook about 5 minutes until aromatic and well combined. Salt and pepper to taste. Take off heat and set aside.
Heat a gas grill or prepare a charcoal grill with hot coals to medium high heat.
Split lobsters in half, lengthwise. Reserve any excess juices.
Place split lobsters, shell side down. Place half of the sliced lemons on the grill and the other half directly onto the cut side of the lobsters.
Spoon the curry butter onto the lobsters. Baste continuously until the shells turn bright red and the lobster meat turns white. Using tongs, remove the lobsters from the grill when ready. Grill the lemons until caramelized and set aside.
Place lobsters on a large serving platter. Baste them for one last time with the curry sauce. Drizzle the mint and cilantro on top. Serve with the grilled lemons to be squeezed on top.