Eastern Blue Twenty Minute Lobster Tail

INGREDIENTS :

4 pieces Average size Fresh Lobster Tail 1 ½ Cup White Wine 2 Tbsp Eastern Blue Panang Curry Paste 2-3 cloves Garlic (diced) 1 Tomato sliced into wedges 3 Spring Onion cut into 2 inch lengths 1 spanish onion sliced into wedges 2 Tbsp cooking Oil ​ INSTRUCTIONS :

1. First, wash the lobster tail in cool water; use the paper towel to dry the tail.

2. Cut the lobster tail in the middle and remove the meat from the shell. Then slice the meat into 2 pcs so you end up with 8 pcs.

3. Take a saucepan and set it over high heat and add some water. When the water boilings, add lobster tail and set the heat to low heat . When the meat looks white, then the lobster tail is ready. Bring it out from the water. Set aside.

4. In the sauce pan with medium heat: add curry paste, white wine, tomatoes, Spanish onion, green onions and garlic. Add salt & pepper to taste.

5. Stir until the vegetables are par cooked, Add lobster tail and cook until the meat is pink and firm.

6. Place your cooked lobster onto your serving plate and pour the sauce over and serve. Garnish with lemon wedge.