Chef David Rose’s Signature Grilled Lobster Tails With Coconut Curry Shrimp Sauce!

This impressive and flavorful dish from chef David Rose is worth every step. Freshly grilled lobster doused in garlic oil is pretty hard to beat, but the added sweet and spicy shrimp sauce with crispy plantains make it impossible to resist. Never fried plantains before? David will show you how on our Pickler & Ben Food Instagram’s IGTV.

Grilled Lobster Tails with Coconut Curry Shrimp Sauce
Serves 2


For the fried plantain:
Canola oil, for the pan
1 ripe, yellow plantain, peeled, halved, and quartered

For the grilled lobster:
2 garlic cloves, finely minced
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 tablespoon chopped Italian parsley
2 lobster tails, shell on (about 1/2 pound each)

For the coconut curry shrimp sauce:
4 tablespoons canola oil, divided
1/2 cup small-diced yellow onion
2 garlic cloves, peeled and thinly-sliced
1/2 jalapeño, seeded and finely minced
1 heaping teaspoon curry powder
1 (12-ounce) can coconut milk
1 teaspoon granulated sugar
12 (21/25) medium seasoned shrimp (about 1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon chopped Italian parsley


1. Make the fried plantains: In a frying pan over medium-high heat, add canola oil to 1/2-inch depth and heat. Fry the plantains, turning once, until golden brown, about 4 to 5 minutes. Transfer to paper towels and let drain.

2. Make the grilled lobster: In a medium bowl, whisk together garlic, olive oil, salt, red pepper, and parsley until well combined. Set aside.

3. In a medium pot of salted, boiling water, add lobster tails. Poach until shell turns bright red, about 4 to 5 minutes. Remove and rinse with cold water until lobster tails cools down. Cut lobster tail down the middle of shell. Remove lobster meat and toss in garlic oil until well coated.

4. Preheat a cast-iron grill pan over medium-high heat and oil the grates. Grill lobster until slightly charred, about 3 minutes. Baste with garlic oil before removing from heat.

5. Make the shrimp curry coconut sauce: In a saucepan over medium heat, add 2 tablespoons canola oil, onion, and jalapeño. Cook until slightly browned, about 3 to 4 minutes.

6. Add curry and cook, stirring continuously, for an additional 8 to 10 minutes. Stir in coconut milk and sugar. Bring to a boil over high heat. Reduce temperature to medium and cook until reduced by 1/3 and thickened, about 6 to 8 minutes. Reduce temperature to low.

7. In a large bowl, season shrimp with salt, white pepper, garlic powder, onion powder, and paprika.

8. In a pan with remaining 2 tablespoons canola oil over medium-high heat, add shrimp. Cook until opaque, about 4 to 5 minutes.

9. Add shrimp and parsley to thickened sauce, and stir to combine. Remove from heat.

10. Finish the dish: Place lobster on a plate. Spoon sauce over the top and serve with fried plantains.

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