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1
Please bear-in-mind, these are just approximations. you can vary the ingredients & cooking times to vary your taste.
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2
firstly, peel the garlic cloves, but leave whole. place the peeled garlic cloves onto an oven tray, drizzle with a little olive oil & place in a pre-heated oven - 180degrees; gas mark 4 - for 15-20 minutes approx', or until the garlic has become golden & caramelised.
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3
next, prepare the thai red curry sauce. in a large, non-stick saucepan, heat up a little olive oil until hot. add the thai red curry paste to the pan & stir. add the tins of coconut milk & the fish sauce & stir well. bring the sauce to the boil & then reduce the heat. simmer uncovered for 15-20 minutes approx', or until the sauce has reduced & thickened.
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4
whilst the sauce is thickening, in a large non-stick frying pan, saute off the shitaki mushrooms, roasted garlic cloves, diced red pepper, baby carrots, halved broccoli florets & the peas in a little olive oil, for 3 minutes approx'.
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add the fresh lobster meat & continue to saute for a further 3-5 minutes approximately.
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add the thickened sauce to the lobster & vegetables in the pan & season to taste. stir well & then bring to the boil. reduce the heat once again & then simmer for a further 5 minutes approx', or until the lobster meat has been lightly poached in the sauce.
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7
to serve, stir a knob of butter through the cooked chinese black rice - cooked using instructions on the packet - until thoroughly melted through. place the rice into a rammekin dish & press down firmly to mould the shape. out-turn the rice onto the centre of a warmed serving bowl. pour the thai red lobster curry around the rice.
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garnish with a lobster head placed on top of the rice & a dusting of shredded thai basil.
