Easy & Elegant Lobster Tails with Thai Red Curry Sauce

This simple and flavorful lobster tail recipe with Thai red curry sauce is a show-stopper! Learn how to butterfly lobster… The post Easy & Elegant Lobster Tails with Thai Red Curry Sauce appeared first on Nom Nom Paleo®.

Apr 26, 2025 - 15:55

Easy & Elegant Lobster Tails with Thai Red Curry Sauce

This simple and flavorful lobster tail recipe with Thai red curry sauce is a show-stopper! Learn how to butterfly lobster tails like a pro and cook them to juicy perfection. It looks fancy but is simple to make—you can even use the air fryer. Plus, the sauce is make-ahead and versatile!

A closeup of a shallow gray bowl filled with baked lobster tails with Thai red curry sauce and topped with fresh herbs.

How to make Thai red curry lobster tails

What can you serve with it?

How to store leftovers

Easy & Elegant Lobster Tail Recipe with Thai Red Curry Sauce Recipe

The best lobster tail recipe!

I’m so excited to finally share this lobster tail recipe on the blog! It’s one of my favorite dishes from our latest New York Times bestselling cookbook, Nom Nom Paleo: Let’s Go!—and it’s a total big bang for your buck recipe.

I know what you’re thinking: Lobster tails? That sounds fancy! And let’s be real—lobster isn’t cheap, so the last thing you want to do is overcook or ruin an expensive cut of seafood.

But don’t worry! My step-by-step instructions will walk you through exactly how to butterfly, season, and broil (or air fry!) lobster tails so they come out perfectly tender and juicy every time.

The Thai red curry sauce is the secret weapon!

The real star of this dish, though, is the Thai red curry sauce. It’s rich, creamy, quick, and packed with umami, and the best part? You can make it ahead of time and repurpose any extra sauce later in the week for a quick Thai curry with shrimp, chicken, or veggies.

For the best flavor, I always use a high-quality Thai red curry paste—my go-tos are Aroy-D and Mae Ploy, which you can find at most Asian markets. Once you try this sauce, you’ll want to drizzle it on everything!

Why you’ll love this lobster tail recipe

Easy yet impressive – Butterflying lobster tails is simpler than it looks! I’ll hold your hand each step of the way and show you how to do it with clear, sequential photos!
Bold, Thai-inspired flavors – The rich red curry sauce makes this dish irresistible! Yes, you can leave it off and just serve the lobster tails with a lemon wedge—but that’s boring!
Restaurant-worthy meal at home – Perfect for date night or a special occasion, and it’s quick, easy, and more economical!
Versatile sauce – Use leftovers for another meal (just add more seafood, chicken, or veggies!).

Ingredients for Thai red curry lobster tails

An overhead shot of the raw ingredients needed to make baked lobster tails or air fryer lobster tails with Thai red curry sauce.

For the Thai red curry sauce

Coconut oil: I use coconut oil to sauté the curry paste. If you don’t have any, you can substitute avocado oil or another high temperature cooking fat.
Thai red curry paste: As I noted above, pick a good store-bought Thai red curry paste, like Aroy-D or Mae Ploy! Quality and spiciness can vary widely, so pick one you like.
Full-fat canned coconut milk or coconut cream
Coconut sugar: It balances the heat in the curry sauce. (If you want to keep this dish Whole30, substitute 2 tablespoons of Martinelli’s apple juice for the coconut sugar.)
Paleo-friendly fish sauce: Adds that indescribable umami flavor to the red curry sauce. If you must substitute it, maybe add a little coconut aminos to taste.
Lime juice: Adds tang and brightness to the Thai red curry sauce.

For the lobster tails

Lobster tails: I normally buy a four-pack of frozen 4-ounce lobster tails to serve two people. They’re easy to find in the freezer section at most grocery stores and you can thaw them overnight in the refrigerator. In the case of lobster tails, I don’t think bigger is better. The four-ounce tails cook quicker, have a better texture, and are easier to source!
Melted ghee or avocado oil: I brush the top of the lobster tails with melted ghee or another high temperature cooking fat.
Diamond Crystal kosher salt
Freshly ground black pepper
Green onions, fresh basil, Thai basil, and/or cilantro, roughly chopped: Garnish the top with a scattering of fresh green herbs to make your lobster tails pop!

How to make Thai red curry lobster tails

Step 1: Make the Thai curry sauce

Let’s first make the Thai curry sauce! Heat the coconut oil in a small saucepan over medium heat. Add the curry paste and cook until fragrant.

Adding some Thai red curry paste to a small gray saucepan to make homemade Thai red curry sauce.

Pour in the coconut milk. Stir to combine and bring to a boil over high heat.

Pouring a can of coconut milk into a gray saucepan filled with homemade Thai red curry sauce for baked lobster tails.

Decrease the heat to maintain a vigorous simmer for about 15 minutes, stirring occasionally, until the liquid has reduced by a third. Then, stir in the coconut sugar and fish sauce.

An overhead shot of someone adding some coconut sugar to a gray pot filled with homemade Thai red curry sauce for baked lobster tails.

Remove the saucepan from the heat and add the juice from one lime (about 2 tablespoons). Taste and adjust for seasoning if needed. Cover and set aside.

Adding a spoonful of fresh lime juice to a small gray saucepan filled with homemade Thai red curry sauce.

Step 2: Butterfly the lobster tails

Time to butterfly each of the lobster tails! Using sharp kitchen shears, cut the top part of the shell lengthwise until you reach the tail. Don’t cut all the way through.

Using a pair of yellow kitchen shears to cut a line in the top of the shell of a raw lobster tail.

Flip the lobster tail over and use both thumbs to gently press down and crack each of the ribs on the underside. Be careful not to stab yourself on any spiny protrusions on the sides!

A raw lobster tail if slipped over and two hands are pressing down on the cartilage ribs to break them.

Using your fingers, carefully separate the lobster flesh up from the shell (except for the bit attached at the end of the tail).

Using hands to pull up the raw lobster tail meat through the slit in the top of the shell.

Starting at the cut end of the tail, gently pull the lobster flesh up through the shell, still keeping the tail end connected.

Using hands to carefully pull the lobster tail meat from inside the tail to the top of the shell, while keeping the end piece of the meat attached near the tail.

Prop the lobster meat on top of the shell. Repeat until all the tails are butterflied.

Laying the butterflied raw lobster tail meat on top of the shell before baking it in the oven.

Arranging three butterflied raw lobster tails on a cutting board.

Pat the prepared lobster tails dry with a paper towel and transfer them to a rimmed baking sheet.

Arranging four raw butterflied lobster tails on a rimmed baking sheet.

Brush melted ghee on top of the lobster meat…

Brushing melted ghee on top of raw butterflied lobster tails on a rimmed baking sheet.

…and lightly season with salt and pepper.

An Asian woman in glasses is adding freshly ground black pepper on top of raw butterflied lobster tails in a rimmed baking sheet.

Step 3a: Broil the lobster tails

Turn on the broiler with the rack in the middle, about 10 inches from the heat source. (You can do this as soon as you start butterflying the lobsters so the broiler is ready for you.)

Broil the tails! It should take about 5 minutes to cook, or roughly 1 minute per ounce. Start checking at the 4-minute mark so you don’t overcook your pricey tails.

Four butterflied lobster tails on a rimmed baking sheet are baking in the oven.

You’ll know the tails are ready when the shells are bright red, the meat is no longer translucent…

A rimmed baking sheet topped with freshly baked lobster tails being taken to the counter.

…and the internal temperature is between 135° and 140°F. (Use an instant-read meat thermometer, people!) Take the cooked lobster tails out of the oven and set them aside.

An instant read meat thermometer is inserted into a baked lobster tail on a rimmed baking sheet to check the temperature.

Step 3b: How to air fry lobster tails

If you want to air fry the lobster tails, preheat the air fryer to 400°F. When the air fryer is ready, place the lightly greased and seasoned lobster tails in the basket for about 4 to 6 minutes or until the shells are bright red, the meat is no longer translucent, and the internal temperature is between 135° and 140°F.

Step 4: Assemble and serve

Spoon some of the curry sauce onto the bottom of 2 shallow bowls.

Spooning homemade Thai red curry sauce into a shallow gray bowl before placing a baked lobster tail on top.

Place two cooked lobster tails on the sauce in each bowl.

Using a pair of tongs to place two baked lobster tails in a shallow gray bowl filled with homemade Thai red curry sauce.

Ladle additional sauce on the top.

Spooning Thai red curry sauce on top of two baked lobster tails in a shallow gray bowl.

You’ll have enough extra sauce to make up to four more tails later or you can add other protein and veggies to the leftover sauce for a quick weeknight Thai red curry!

Cut the remaining lime into wedges to serve with the lobster tails.

Adding two lime wedges on a shallow gray bowl filled with baked lobster tails with Thai red curry sauce.

Garnish the top of the lobster tails with finely sliced scallions / green onions and chopped basil, Thai basil, and/or cilantro before serving!

Adding freshly minced cilantro and basil to a white shallow bowl filled with baked lobster tails and Thai red curry sauce.

What can you serve with it?

Quick Asian Sugar Snap Peas – A fast and flavorful stir-fry with garlic, fish sauce, and lime juice for a fresh, crunchy contrast.
Chinese Garlic Green Beans – Crisp-tender green beans tossed in a garlicky sauce that pairs beautifully with the lobster.
Simple Cauliflower Rice – A grain-free alternative to classic fried rice, packed with veggies and umami-rich seasonings.
Zoodles (Spiralized Zucchini Noodles) – A light, noodle-like option that soaks up the Thai red curry sauce without the carbs.
Not paleo and craving simple carbs to sop up the delicious sauce? Serve the lobster tails with steamed jasmine rice or rice noodles.

How to store leftovers

The lobster tails don’t really taste great as leftovers so only cook as many as you can finish. The Thai red curry sauce, on the other hand, can be stored in an airtight container in the fridge for up to 4 days. Simmer the leftover sauce with some cut up protein or veggies and serve as a quick weeknight Thai curry!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

Easy & Elegant Lobster Tail Recipe with Thai Red Curry Sauce

Course Dinner

Cuisine Thai

Keyword gluten-free, lobster tails, nom nom paleo, nomnompaleo, paleo

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 447kcal

Author Michelle Tam

Ingredients

For the Thai Red Curry Sauce

1 tablespoon coconut oil or avocado oil
2 tablespoons Thai red curry paste I like Aroy-D or Mae Ploy brands
13.5 ounce full-fat coconut milk or coconut cream
2 teaspoons coconut sugar or use 2 tablespoon Martinelli's apple juice to keep it Whole30-compatible.
1½ teaspoons Red Boat fish sauce
2 tablespoons fresh lime juice (juice from 1 medium lime)

For the Lobster Tails

4 lobster tails use 4-ounce lobster tails, thaw if frozen.
2 tablespoon melted ghee or avocado oil
Diamond Crystal kosher salt
Freshly ground black pepper
1 lime, cut into wedges
2 green onions, thinly sliced
2 tablespoons minced fresh basil, Thai basil, and/or cilantro

US Customary – Metric

Instructions

Make the Thai Red Curry Sauce

Heat the coconut oil in a small saucepan over medium heat. Add the curry paste and cook until fragrant.
Pour in the coconut milk. Stir to combine and bring to a boil over high heat.
Next, decrease the heat to maintain a vigorous simmer for about 15 minutes, stirring occasionally, until the liquid has reduced by a third. Stir in the coconut sugar and fish sauce.
Remove the saucepan from the heat and add the juice from 1 lime (about 2 tablespoons). Taste and adjust for seasoning if needed. Cover and set aside.

Make the Lobster Tails

Turn on the broiler with the rack in the middle, about 10 inches from the heat source.
Time to butterfly each of the lobster tails! Using sharp kitchen shears, cut the top part of the shell lengthwise until you reach the tail. Don’t cut all the way through.
Flip the lobster tail over and use both thumbs to gently crack each of the ribs on the underside. Be careful not to stab yourself on any spiny protrusions on the sides!
Using your fingers, carefully separate the lobster flesh up from the shell (except for the bit attached at the end of the tail).
Starting at the cut end of the tail, gently pull the lobster flesh up through the shell, still keeping the tail end connected.
Prop the lobster meat on top of the shell. Repeat until all the tails are butterflied. Pat the prepared lobster tails dry with a paper towel and transfer them to a rimmed baking sheet.
Brush melted ghee on top of the meat and lightly season with salt and pepper.
Broil the tails! It should take about 5 minutes to cook, or roughly 1 minute per ounce. Start checking at the 4-minute mark so you don’t overcook your pricey tails.
You’ll know the tails are ready when the shells are bright red, the meat is no longer translucent, and the internal temperature in the meatiest part is between 135° and 140°F. Take the cooked lobster tails out of the oven and set them aside.
Spoon some of the curry sauce onto the bottom of 2 shallow bowls.
Place 2 cooked lobster tails on the sauce in each bowl. Ladle additional sauce on the top. (You’ll have enough extra sauce to make up to 4 more tails later!)
Cut the remaining lime into wedges to serve with the lobster tails.
Garnish with 2 finely sliced green onions / scallions and 2 tablespoons chopped basil, Thai basil, and/or cilantro before serving.

Video

Notes

Air Fryer Instructions:

Nutrition

The post Easy & Elegant Lobster Tails with Thai Red Curry Sauce appeared first on Nom Nom Paleo®.