Recipe courtesy of Lobster PEI<\/p>\n","protected":false},"author":6,"featured_media":318,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":[],"mussel_link":"","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[11,5],"recipe_tag":[53,59,34,100],"class_list":["post-150","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-appetizer","recipe_category-entree","recipe_tag-appetizers","recipe_tag-entree","recipe_tag-prince-edward-island","recipe_tag-thai-coconut-lobster-tails"],"acf":{"total_time":{"days":"","hours":"","minutes":30},"servings":{"serving_size":2,"serving_range":true},"ingredients_type":"Basic","ingredients":[{"quantity":1,"measurement":"","ingredient":"can full-fat coconut milk (400 ml)"},{"quantity":1,"measurement":"","ingredient":"lemongrass stalk, bruised "},{"quantity":1,"measurement":"","ingredient":"bird\u2019s eye chili, halved "},{"quantity":1,"measurement":"","ingredient":"fresh lime leaf"},{"quantity":2,"measurement":"","ingredient":"garlic cloves, smashed"},{"quantity":0.5,"measurement":"","ingredient":"shallot, peeled "},{"quantity":"","measurement":"","ingredient":"1-1 inch piece of ginger, thinly sliced "},{"quantity":1,"measurement":"tsp","ingredient":"turmeric powder"},{"quantity":3,"measurement":"","ingredient":"sprigs of cilantro "},{"quantity":1,"measurement":"tbsp","ingredient":"fish sauce"},{"quantity":1,"measurement":"tsp","ingredient":"brown sugar or coconut sugar"},{"quantity":4,"measurement":"","ingredient":"PEI lobster tails"}],"ingredients_advanced_wrap":null,"directions":[{"step":"Garnish: Thai basil or cilantro, roughly chopped. Bird\u2019s eye chilies, thinly sliced. Limes, cut into wedges for serving "},{"step":"In a medium sized pot bring coconut milk, lemongrass, bird\u2019s eye chili, lime leaf, garlic cloves, shallot, ginger, turmeric and cilantro sprigs to a boil. Reduce heat to medium and let simmer for 15 minutes. Strain mixture into a bowl, discard aromatics. Stir in fish sauce and brown sugar. "},{"step":"Divide the infused coconut milk into two bowls, one will be used for brushing the raw lobster tails and one will be used for serving with the cooked lobster tails. "},{"step":"Line a baking tray with foil. Cut lobster tails down the center of the top shell with a pair of kitchen shears. Crack the shells on the side to expose the meat in the tail. Brush the tails generously with the infused coconut milk. "},{"step":"Oven method: Preheat the broiler to high. Broil the lobster tails on the middle rack for 5 \u2013 7 minutes, or until the shells have turned bright red and the meat looks firm. "},{"step":"Grill method: Preheat grill to 400\u00b0F. Grill the lobster tails 7 - 9 minutes on a piece of foil, until the shells have turned bright red and the meat looks firm. "},{"step":"Garnish lobster tails with bird\u2019s eye chilies, Thai basil leaves or roughly chopped cilantro. Serve with reserved infused coconut milk and lime wedges for squeezing. "}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n