Prep 20 mins
Cook 0 mins
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!"
- 4 (1 1/4 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
- Submerge the lobsters in boiling water for about 3 minutes.
- Cut the lobsters in half lengthwise.
- In a large skillet, heat the butter and red curry paste over medium heat for 1-2 minutes.
- Add the carrot, lime leaves and lemongrass.
- Add the port and cook until the mixture is reduced by half.
- Add the apple and turmeric and continue cooking until the mixture is almost dry.
- Stir in the heavy cream.
- Preheat the broiler and position the broiler pan about 5-6 inches from the heat source.
- Broil the lobsters for 1-2 minutes or until cooked through.
- Transfer the lobsters to a warm serving platter and pour the sauce over the lobsters.
- In a skillet, cook the bok choy for 1-2 minutes or until it is tender.
- Serve the bok choy with the lobsters and sprinkle with chopped coriander leaves.