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1
Fill a pot large enough to hold the lobster tails with water.
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2
Add the salt, pepper, celery, onion and thyme, and bring to a boil.
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3
Add the lobster tails.
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4
When the pot returns to a boil, remove the tails and set them aside.
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5
They will not be fully cooked but will finish cooking in the sauce.
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6
Melt the butter in a large skillet over medium heat.
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7
Add the shallots and cook until soft.
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8
Add the wine and cook until it is reduced by half.
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9
Add the garlic, ginger, curry powder and red pepper flakes.
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10
Cook for 1 minute.
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11
Add the clam juice and cook until it is reduced by half, 5 to 6 minutes.
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12
Add the coconut milk, cream and soy sauce, and then bring to a simmer.
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13
Add the lobster tails to the pan.
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14
Reduce the heat to low, cover and cook for 5 to 6 minutes.
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15
Remove the lobster; set aside and keep warm.
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16
Turn the heat to medium-low and cook until the liquid is thickened and reduced by half, 6 to 8 minutes.
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17
Taste, and adjust the seasoning with salt and pepper.
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18
To serve, put a pile of jasmine rice onto a plate.
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19
Nestle a lobster tail next to the rice.
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20
Pour over some sauce and garnish with the Crispy Fried Spinach.
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21
In a deep fryer or a Dutch oven filled about halfway with oil over medium-high heat, bring the oil to 375 degrees F.
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22
While the oil is heating, look through the spinach leaves and pick off any tough stems.
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23
Gently drop a small handful of leaves into the hot oil.
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24
Be careful as the oil will splatter.
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25
Cook for about 30 seconds, turning once, and remove leaves to paper towel lined plates to drain.
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26
Season with salt.
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27
Serve as soon as possible.
