Vong's Lobster With Thai Herbs

Oolala's Note:

Vong is a great restaurant in NY City and this is a true treat. Jean-Georges Vongerichten's food is described in Zagat's as "French-Thai" and is says it serves "tantalizing" fusion fare! All I can say is "YUM!"

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 (1 ¼ lb) lobsters
• 1 teaspoon butter
• 1 teaspoon red curry paste
• 1 carrot , shredded
• 2 fresh lime leaves (or 2 tbsp. lime juice)
• 1 stalk lemongrass , chopped
• 2 cups white port (or sweet white wine)
• 1 golden delicious apple , peeled and shredded
• 2 tablespoons ground turmeric
• 1 cup heavy whipping cream
• 4 pieces bok choy (or Napa cabbage)
• 1 tablespoon fresh coriander leaves , chopped

Directions:

1. Submerge the lobsters in boiling water for about 3 minutes.
2. Cut the lobsters in half lengthwise.
3. In a large skillet, heat the butter and red curry paste over medium heat for 1-2 minutes.
4. Add the carrot, lime leaves and lemongrass.
5. Add the port and cook until the mixture is reduced by half.
6. Add the apple and turmeric and continue cooking until the mixture is almost dry.
7. Stir in the heavy cream.
8. Preheat the broiler and position the broiler pan about 5-6 inches from the heat source.
9. Broil the lobsters for 1-2 minutes or until cooked through.
10. Transfer the lobsters to a warm serving platter and pour the sauce over the lobsters.
11. In a skillet, cook the bok choy for 1-2 minutes or until it is tender.
12. Serve the bok choy with the lobsters and sprinkle with chopped coriander leaves.
13. Enjoy!