Directions

• To cook your lobster, place a steam basket in a pot with water and cover. Bring water up to a boil then add lobsters and cover. Steam for approx. 10 minutes (the tail will have curled).
• Remove lobster from the steamer and allow to cool or place in an ice water bath to cool quickly. Set Aside.
  To make the red curry sauce, place a large skillet on your stovetop over medium heat and add butter and once melted add scallions and sweat for 2 minutes.
• Now add the curry paste, ginger and garlic and stir for a minute. Add the wine and cook for a couple of minutes.
  Add the cream, Ouzo and bring up to a simmer. Cook for about 12-15 minutes. Adjust seasoning with salt, pepper (add more curry paste or cream). Take off the heat.
• Pre-heat your grill. Use a sharp knife to cut the lobster in half (lengthwise). Use a fork to devein and discard.
• Brush the flesh side with olive oil and lightly season with salt and pepper. Brush your lemon halves too!
  Brush your grill surface, wipe with an oil-treated towel to lubricate.
• Grill your lobster (and lemons) flesh-side down for 2-3 minutes them flip and cook other side for another 2-3 minutes (remember we steamed them so they are pretty much cooked, we want to quickly heat them).
• Transfer lobsters to a cutting board and use the back of a heavy chef knife to crack the claws and knckles place on a plate/platter.
• Reheat the curry sauce, add more cream if too thick, swirl in. Pour red curry sauce over lobster, garnish with chives/scallions and serve with grilled lemons.