Here is one of my all-time favorite lobster recipes that is as healthy as it is delicious. The rich phytonutrient content of this dish is owed to the curry powder and paste, the Indian spice asafatida (be sure to store in an air-tight container, otherwise the strong aroma will contaminate other spices stored nearby), soymilk and olive oil.

Nutritional Breakdown
Protein: 43.8%; Carbohydrate: 4.9%; Fat: 51.3%

Totals Per Serving
Calories: 211; Protein: 23.3g; Carbohydrate: 2.6g; Fat: 12.1g; Sodium: 137mg; Cholesterol: 108mg

2 lobster tails, approximately 8 ounces each
2 teaspoons extra-virgin olive oil
Dash freshly ground black pepper
Dash sea salt
4 fresh thyme sprigs
Dash Indian asafatida (optional spice with an onion-like flavor)
1 cup Thai Kitchen light coconut milk
1 cup soy beverage
2 teaspoons Thai Kitchen green curry paste
1 tablespoon plus 1 teaspoon curry powder
2 tablespoons cornstarch dissolved in 1/2 cup cold-filtered water

Place the oven racks in the middle and broil positions and preheat the oven to 350 degrees. Remove lobster tails from shell. Cut a 1/2-inch deep slit down the middle of the back of each tail. Rub each piece with 1 teaspoon of oil. Break up the thyme sprigs and distribute evenly over each tail. Add a dash of salt, pepper and asafatida (if using). Place in a baking pan or sheet covered with foil and bake for 10 to 12 minutes, or until lobster is cooked through (flesh will no longer be transparent, but solid white). Turn on the broiler and broil the tails until lightly browned. Remove any large twigs of the thyme. Cut the lobster into bite-size pieces and set aside.

In a large skillet over medium heat, combine coconut milk, soymilk, curry paste and curry powder. Stir until the ingredients are hot and blended. Add the dissolved cornstarch and stir briskly to avoid lumping. Add the lobster pieces to the skillet and cook for approximately 5 more minutes. Serve with or over rice.
Makes four servings.