September 13, 2017

Thai Curry with Grilled Greenhead Lobster Tails Recipe

While perfect for any time of the year, this lobster recipe really highlights this beautiful seasonal shift between summer and fall. The taste from the grilled Maine lobster tails rushes back memories of warm evenings and backyard BBQs, while the curry spice provides a warmth preparing us for cooler evenings to come.

With Greenhead Lobster tails on hand in the freezer, this lovely taste of fall can be enjoyed year-round! If grilling isn’t handy, feel free to cook tails in your preferred method—sautéing is a great options (View Our How To Saute Lobster) and the bok choy can be sautéed as well.

Overall, this lobster recipe allows the taste and tenderness of Greenhead Lobster’s tails to shine through, while also incorporating complimentary but not overpowering flavors. Additional vegetables can be incorporated for a heartier dish, or the rice can be left out if simply highlighting the lobster tails and curry flavor!


8 4/5oz Greenhead Lobster tails

2 TBS butter

2 carrots, cut into 2-inch julienne strips

2 apples, cut into 2-inch julienne strips

2 tablespoons red curry paste (use more or less to taste, for spiciness)

1 stalk lemon grass, peeled and thinly sliced

2 Kaffir lime leaves, ribs removed and finely chopped

1 cup dry white wine

2 cups heavy cream

Sea salt and freshly ground pepper to taste

12 heads of baby bok choy

1 tablespoon fresh cilantro, finely minced

A warm dish, with spice and grilled flavors. A lovely recipe to highlight Greenhead Lobster tails off the grill, and the seasonal shift into fall! Serves 8.


  1. Cook rice according to package for 8 servings.
  2. Grill the Maine lobster tails (see instructional video: Keep the grill hot for grilling bok choy.
  3. In a medium sauté pan, melt the butter. Sweat the carrots, apple, curry paste, lemongrass and kaffir lime leaves for 2 minutes.
  4. Deglaze the pan with the white wine and reduce by half.
  5. Add the cream and heat gently.
  6. Season to taste with sea salt and freshly ground pepper and more red curry paste if necessary.
  7. Grill the baby bok choy briefly on the hot grill, then slice the leaves on the bias.
  8. To serve: place rice in a bowl, add three halves of bok choy and one Maine lobster tail (two halves). Spoon the sauce over top and garnish each plate with cilantro. Serve warm.

*If kaffir lime leaves are not available, substitute 2 teaspoons fresh lime juice and 1 teaspoon grated lime zest.
*For effortless consumption, after ‘step 1,’ remove the meat from the shell, cut into bite-sized pieces and return to the shell.