• 1 1/2 pound lobster, blanched for 2 minutes
• 1 small head bok choy

Sauce:

• 1 carrot, julienned
• 1 apple, julienned
• 2 Tablespoons butter
• 1 Tablespoon of mixed curry (red, yellow, green)
• 1/2 cup white port
• 1 stalk lemongrass
• 1 lime leaf
• 1 Tablespoon turmeric powder
• 1 cup whipped cream
• Coriander, chopped
• Salt

Cut blanched lobster in two. Cut bok choy in slices, reserve.

In a shallow pan, add butter, carrot and apple, curries, lemongrass. Sweat for 2 minutes. Deglaze with white port. Reduce by 3/4. Add turmeric powder. Finish sauce with whipped cream. Season with salt. Sauté lobster and bok choy. Arrange and serve with sauce and coriander.