(Serves 4)

2 cloves of garlic, chopped

1 tsp. ginger, minced

1 Tbl. brown sugar

3 Tbl. Thai red curry paste

4 Tbl. of olive oil, plus some for basting

1/2 cup of coconut milk

1 Tbl. of yuzu lime juice*

8 Langoustine tails, cut in half

Fleur de Sel * to taste

2 Tbl. Parsley, Chopped

*Can be bought in specialty food stores

THAI RED CURRY SAUCE

METHOD

Over low heat, combine garlic, ginger, brown sugar, curry paste and olive oil in a sauce pot. Slowly sauté for five minutes while continuously stirring. Add coconut milk. Once mixture comes to a boil, remove from heat. Add yuzu lime juice. Strain through a fine mesh strainer. Cover and keep warm.

LANGOUSTINES

METHOD

Split langoustine tails in half. Shell side down, baste with olive oil and Fleur de Sel to taste. Grill shell side down for one minute. Flip and grill meat side down for an additional minute. Remove from heat.

ASSEMBLY

On four plates, place lobster tails shell side down. Spoon Thai Red Curry Sauce over top of each tail and sprinkle with chopped parsley.

Addison’s head sommelier Jesse Rodriguez suggests a German Riesling from the Mosel Valley.