Roasted Lobster Tails with Curry Dipping Sauce paired with a French Granache Rosé #EattheWorld #Winophiles

Roasted Lobster Tail brushed with olive oil and simply seasoned with salt and pepper, is roasted to perfection and plated with a Curry Dipping sauce instead of drawn butter.  

This is a popular dish on the Island of Kiribati that we are visiting today as we Eat the World.....

Juli of Pandemonium Noshery has taken over hosting duties this month and invited us to visit the Island of Kiribati.

Kiribati is a country in Oceania comprised of 32 atolls in the Pacific Ocean.  Three groups of Islands make up this country, Gilbert Islands, Phoenix Islands, and Line Islands. It is pronounced Kiribas and is 2500 Miles southwest of Hawaii.  It is tropical and researching this country encouraged me to add it to the list of places I would like to visit.

The foods of Kiribati are typical of what you would find on any of the Asian Pacific Islands. I decided to make Roasted Lobster Tails with Curry Dipping Sauce.  

Let's take a look at what the others are sharing from Kiribati.....

• A Day in the Life on the Farm: Roasted Lobster Tails with Curry Dipping Sauce 
• Culinary Cam: Ika Mata 
• Amy’s Cooking Adventures: Kiribati Squash Coconut Soup 
• Sneha’s Recipe: Keto Pumpkin Coconut Soup For One 
• Pandemonium Noshery: Te Bua Toro Ni Baukin - Kiribati Cabbage Casserole

I was having a dinner party and was planning on serving these Lobster Tails whole as part of my entree.  I purchased six lobster tails for this purpose and some Oriane Grenache Rose to pair because we Winophiles celebrate Grenache Day on September 20th.  

My guest list expanded from six to eight so I served the Roasted Lobster as an appetizer with the wine while Frank grilled our entrees.  The girls were not joining us for dinner but they did visit and nibble before they left the house.  There was plenty of lobster for the 10 of us.

Deanna is hosting our French Winophiles this month and invited us to join her in the Grenache Celebration by sharing a French Grenache wine.  I found this lovely bottle of Gerard Bertrand Grenache Rose at Total Wine and purchased it in anticipation of this event.

I was glad that I had it on hand to pair with this dish.  It was lovely.  I have enjoyed Gerard Bertrand wines before. In fact, we actually featured his wines in our Winophile group in 2019.  You can read about that event in this post.

I was expecting a nice, drinkable, friendly wine and I got exactly what I wanted. This wine is 100% Grenache grown in Languedoc.  It is medium-bodied and well-rounded enough to stand up to the curry sauce. 

Please stop by and see how the other Winophiles are celebrating Grenache Day this year then go out, grab a bottle and celebrate with us on September 20th.  

• Wendy is having Roasted Lobster Tails with Curry Dipping Sauce paired with a French Granache Rosé at A Day in the Life on the Farm
• Camilla is tasting A Pays d'Oc Grenache with Iberian Peninsula-Style Squid at Culinary Cam
• Terri is pairing a 2019 Milhas Grenache with Campfire Beef Stew at Our Good Life
• Gwendolyn is celebrating with Let’s Go Grenache! Dave Phinney’s D66 from Cotes Catalanes France with Lamb Chops at Wine Predator
• Jeff is writing about Domaine Lafage: Sustainable Grenache from the Roussillon at Food Wine Click
• Deanna is drinking Organic Terra des Dames Wines - A Lesson in Grit, Love and Biodynamics at Wineivore

Appetizers, Seafood, Lobster,

Seafood

Island

Yield: 10 Appetizer servings

Author: Wendy Klik

Roasted Lobster Tail with Curry Dipping Sauce

Roasted Lobster Tail brushed with olive oil and simply seasoned with salt and pepper, is roasted to perfection and plated with a Curry Dipping sauce instead of drawn butter.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 6 (4-6 oz) lobster tails, removed from the shell
• olive oil for brushing
• salt and pepper to taste
• 1 (14 oz) can of Coconut Milk
• 1 t. mild curry powder

Instructions

1. Place the lobster onto a baking sheet covered with foil. Brush with olive oil and season with salt and pepper. Place into a preheated 375* and roast for 10-15 minutes, until opaque and firm to the touch.
2. While lobster is roasting, combine the coconut milk and curry in a small saucepan. Cook over med-low heat until warmed and combined.
3. Cut the lobster into bite-size pieces and place onto a serving platter. Pour the sauce into a small bowl and nestle between the lobster pieces and serve.

Notes

Recipe adapted from one found at Global Table Adventure

Nutrition Facts

Calories

134.27

Fat (grams)

11.24 g

Sat. Fat (grams)

8.7 g

Carbs (grams)

2.34 g

Fiber (grams)

0.95 g

Net carbs

1.39 g

Sugar (grams)

1.35 g

Protein (grams)

7.22 g

Sodium (milligrams)

186.11 mg

Cholesterol (grams)

48.22 mg

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