Executive Chef Ferdinand Galicia of Kaizen Sushi uses a sliced lobster tail, cooked with traditional creamy Thai Massaman Curry sauce, served with Japanese garlic fried rice and assorted Asian veggies.

We are using ocean delight’s 6oz lobster tails 


  • Ocean Delight Lobster Tail
  • 1oz. Red Thai Curry Paste
  • 4 oz. Coconut Milk
  • 4oz. Cooking Oil
  • 0.5 oz. Fish Sauce
  • 0.5 oz. Sugar
  • 1oz. Corn Starch
  • 1 oz. White Onion
  • 1oz. Red Bell Pepper
  • 1 oz. String Beans
  • 0.2oz Chopped Pimento
  • 3oz. Garlic
  • 0.5oz Chopped Chives
  • 2oz. Chopped Carrots
  • 2oz. Broccoli
  • 2oz. Cauliflower
  • 1oz. Shiitake Mushrooms
  • 0.2oz Black Pepper
  • 0.2oz. Salt
  • 2oz. Butter
  • 8oz. Steamed Rice
  • 1oz. Soya Sauce


  1. Cut the lobster down the middle to let meat come out.
  2. Slice the lobster meat and blanch it in boiling water together with the shell and set aside.
  3. Cut all the vegetables into cubes, and blanch carrot, broccoli and cauliflower.
  4. Heat the pan and sauté all the blanched veggies and mushroom w/ garlic, season it and finish it with butter and set aside.
  5. Sauté the curry paste with oil, add coconut milk, fish sauce and sugar to taste.
  6. Cook it for about 3 to 5 minutes and add corn starch to thicken.
  7. Sauté the remaining veggies and sliced lobster meat, then add the curry sauce, and simmer for 2 minutes.
  8. In a frying pan, sauté chopped garlic till brown
  9. Add the steamed rice and arrange it in the plate with the cooked lobster with its shell and the sautéed veggies.
  10. Add coconut cream and sliced pimentos on the top of the lobster as a garnish.
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