Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife. Heat butter in a large skillet over medium heat until butter melts. Add lobster tail halves, cut side down. Cook 4 minutes on each side or until lobster is done. Remove lobster from skillet, and keep warm.
Add gingerroot, curry powder, and garlic to skillet. Saute over medium-high heat 2 to 3 minutes. Add half-and-half and next 6 ingredients; stir well. Cook over medium-high heat, stirring constantly, 10 to 12 minutes or until mixture is reduced to 1/2 cup.
Spoon 1/4 cup curry mixture onto each individual serving plate. Place 2 lobster tail halves, cut side down, on each plate. Garnish with green onions, if desired.
Light and Luscious
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.