Name: Lobster with Thai Herbs
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¼ cup chopped fresh cilantro leaves; Four 1½-pound lobsters; 2 apples, preferably Golden Delicious, peeled and julienned; 1 teaspoon yellow curry paste, store-bought is fine; 1 teaspoon red curry paste, store-bought is fine; 2⅔ cups white port; 6 kaffir lime leaves; 2 lemongrass stalks, smashed; 3 carrots, peeled and julienned; Salt; Cayenne pepper; 1 tablespoon unsalted butter; 1½ teaspoons ground turmeric; ⅓ cup heavy cream

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

A Vong classic, and one of my all-time favorite dishes. It’s full of flavors that explode in your mouth, all bound together, incredibly, by softly whipped cream. We usually serve this on a bed of lightly stir-fried bok choy, which I think is a nice touch. You can use a store-bought curry paste (or just one curry paste) in place of the homemade paste here, which is probably what I’d do if I were making this at home.