Name: Red Curry with Lobster, Shrimp and Clams with Jasmine Rice
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 Servings
Ingredients: 8 large shrimp (16/20 size), shells on; Three 13.5-ounce cans full-fat unsweetened coconut milk; 2 tablespoons red curry paste; 3 tablespoons tomato paste; 2 heaped tablespoons granulated sugar; 2 tablespoons fish sauce; 5 lime leaves, crushed; 1 red Thai chile, slit lengthwise; One 2-inch piece fresh ginger, roughly sliced; 1 stalk lemongrass, bruised and cut into thirds; 1/2 cup chicken stock; 15 Thai basil leaves, roughly chopped; Juice of 2 limes; Kosher salt; 2 dozen cockle clams, cleaned; 1/4 cup white wine; 1/4 teaspoon black peppercorns; 3 cloves garlic, skin on and smashed, plus 1 clove garlic, grated; 2 bay leaves; 1/2 onion, roughly sliced; 4 lobster tails; 4 tablespoons olive oil; Zest of 1 lemon; 3 cups sugar snap peas, destringed; 1 cup frozen peas, defrosted; Fresh cilantro leaves, for garnish; 2 cups jasmine rice; 1 cup chicken stock; 2 tablespoons olive oil; 4 teaspoons kosher salt

Directions

Special equipment:

an immersion blender; 4 bamboo skewers

Peel the shrimp, keeping the heads and tails intact and reserving the shells. Place the shrimp into the fridge until needed.
Scoop the fat from the top of the cans of coconut milk and heat in a heavy-bottomed saucepan over medium-high heat until melted. Add the curry paste and mix until incorporated, then cook for a minute until fragrant. Add the tomato paste, sugar, fish sauce, lime leaves, Thai chile, ginger and lemongrass. Continue to cook for 4 to 5 minutes, until the coconut fat starts to separate. Add the chicken stock and remaining coconut milk, then cover with a lid and bring to a boil, then reduce to a simmer for 10 minutes. Add the reserved shrimp shells and continue to simmer for another 10 minutes, then remove from the heat. Strain through a fine mesh sieve to remove the shrimp shells and aromatics. Use an immersion blender to blend and re-emulsify the sauce, then return the pan to low heat. If the sauce is too thick, you can thin out with 2 to 3 tablespoons water. Add the Thai basil leaves, cover, and simmer for another 20 minutes, until thickened. Add the lime juice and season to taste with salt. Add the clams and cook, covered, until the shells open, about 3 minutes.
Add the wine, peppercorns, smashed garlic, bay leaves, onion and 2 cups water to a separate large pot. Bring to a boil, then reduce to a simmer. Thread each lobster tail lengthwise with a skewer. Use a slotted spoon to lower the lobster tails into the water. Poach for 2 to 3 minutes until pink and almost cooked through. Remove the lobster tails and transfer them to an ice bath. Drain well, then remove the meat from the shells.
Heat a grill pan over high heat until smoking. Remove the skewers from the lobster tails and make a few slits with a sharp knife along the back to prevent curling. Season with salt and drizzle with 2 tablespoons olive oil, then grill for 2 to 3 minutes on each side until slightly charred and the flesh is opaque. Slice on the bias to serve.
Toss the shrimp with the remaining 2 tablespoons olive oil and sprinkle with some salt, the lemon zest and grated garlic. Grill the shrimp for 1 to 2 minutes on each side until pink and slightly charred. Remove from the heat and set aside.
Blanch the sugar snap peas in boiling water until bright green, about 2 minutes, then immediately transfer to an ice bath for 30 seconds. Right before serving, drain and add the green beans to the curry along with the frozen peas to gently warm through.
For the jasmine rice: Meanwhile, add the rice, chicken stock, olive oil, salt and 1 cup water to a saucepan. Bring to a boil, then stir and reduce to a gentle simmer. Cover with a lid and cook until the rice is fully cooked, about 10 minutes. Remove from the heat and let steam with the lid on for an additional 7 to 10 minutes. Fluff with a fork and set aside until ready to serve.
To serve, divide the rice among four small bowls. Arrange the lobster slices in the center of a shallow bowl with 2 shrimp each. Spoon the clams around the bowl. Ladle some of the curry on top. Finish with the cilantro leaves.

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