Lobster Tails With Basil And Corn-Coconut Sauce

Name: Lobster Tails With Basil And Corn-Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 1/4 cup fresh basil leaf (packed tightly); salt & freshly ground black pepper; 16 wooden skewers, soaked in water for 20 minutes; 8 (8 ounce) lobster tails, parboiled; 6 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes; canola oil; salt & freshly ground black pepper; 1 small Spanish onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 1/2 cups unsweetened coconut milk, stirred; 1/4 cup fresh basil leaf, chopped

Servings: persons

1 cup olive oil
1/4 cup fresh basil leaf (packed tightly)
salt & freshly ground black pepper
16 wooden skewers, soaked in water for 20 minutes
8 (8 ounce) lobster tails, parboiled
6 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes
canola oil
salt & freshly ground black pepper
1 small Spanish onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 1/2 cups unsweetened coconut milk, stirred
1/4 cup fresh basil leaf, chopped

1
["For the lobster and basil oil:.", "Combine oil and basil in a blender and blend for 2 minutes. Use a fine mesh strainer to strain into a bowl and season the oil with salt and pepper. Discard the basil pulp.", "Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.", "For the grilled corn-coconut milk sauce:.", "Heat grill to high.", "Remove corn from water, place on the grill, close the cover and ""steam"" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.", "Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster."]

2558

kcal

Calories

264

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup olive oil, 1/4 cup fresh basil leaf (packed tightly), salt & freshly ground black pepper, 16 wooden skewers, soaked in water for 20 minutes, and more.

Yes, Lobster Tails With Basil And Corn-Coconut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!