Vong's Lobster With Thai Herbs
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!"
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INGREDIENTS
Nutrition- 4(1 1/4 lb) lobsters
- 1teaspoon butter
- 1teaspoon red curry paste
- 1
- 2
- 1
- 2cups white port (or sweet white wine)
- 1
- 2tablespoons ground turmeric
- 1
- 4
- 1
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DIRECTIONS
- 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.
- Enjoy!
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