Lemongrass Lobster Satay with Lime Curry Sauce

March 13, 2012 / By Foodland

Lemongrass Lobster Satay with Lime Curry Sauce

Chef Keoni Chang shares this amazing way to prepare lobster, served with a beautiful Lime Curry sauce.
Course Side Dish
Cuisine Fish & Seafood
Servings 4 Servings


  • Lemongrass Marinade
  • 6 tablespoons fish sauce
  • 4 tablespoons sugar
  • 1 shallot, sliced
  • 0.25 cup Mae Ploy sweet chili sauce
  • 1 lemongrass (bottom portion), finely minced
  • 2 cloves garlic, smashed
  • 4 mint leaves, crushed
  • 4 basil leaves
  • 1 lime, juice & zest
  • Lobster
  • 2 raw lobster tails
  • cilantro leaves
  • basil leaves
  • Lime Curry Sauce
  • 1 tablespoon sesame oil
  • 3 slices ginger
  • 4 cloves garlic
  • 1 onion, diced
  • 4 tablespoons Madras curry powder
  • 2 tablespoons turmeric
  • 2 lemongrass, smashed
  • 6 kaffir lime leaves, finely chopped
  • 1 cup water
  • 1 can coconut milk (15 oz.)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 10 basil leaves
  • 10 mint leaves


Lemongrass Marinade

  1. Combine all ingredients for marinade. Mix well and reserve.

Lobster Preparation

  1. Remove shells from lobster tails.
  2. Cut lobster meat evenly into thirds lengthwise.
  3. Skewer lobster meat with bamboo skewers and marinate in Lemongrass Marinade for ten minutes.
  4. Preheat grill and bring temperature of coals to low. Preheat broiler if grill is not available.
  5. Clean and oil the grill or broiler pan.
  6. Place marinated lobster skewers over the cooler part of the grill. Be careful not to burn the skewer sticks.
  7. Turn skewers occasionally until the lobster is fully cooked, about 5-8 minutes.
  8. Serve with warm Lime Curry Sauce.
  9. Garnish with cilantro and basil leaves.

Lime Curry Sauce

  1. In a medium size sauce pan, combine sesame oil, ginger, garlic, onion, curry powder and turmeric.
  2. Lightly toast all ingredients for 2 minutes on high heat, stirring constantly.
  3. Remove and discard tough upper portion of lemongrass. Smash white bottoms.
  4. Add lemongrass and all remaining ingredients to toasted spices.
  5. Reduce heat to medium low and simmer for 40 minutes.
  6. Remove lemongrass and blend sauce until smooth in a blender or food processor.
  7. Serve warm.


Soak the bamboo skewers in cold water for an hour or two to prevent them from burning.
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