Step 1:

If starting with whole tails, split them in half. Grill the split Maine Lobster tails over medium-high heat until they reach an internal temperature of 140 degrees. Remove the meat from the shell, cut into bite-sized pieces and return to the shell.

Step 2:

In a medium sauté pan, melt the butter. Sweat the carrots, apple, curry paste, lemongrass and kaffir lime leaves for 2 minutes. Deglaze the pan with the white wine and reduce by half. Add the cream and heat gently. Season to taste with sea salt and freshly ground pepper and more red curry paste if necessary.

Step 3:

Grill the baby bok choy briefly on the hot grill. Slice the leaves on the bias, and arrange one leaf on each plate. Cradle half a Maine Lobster tail in the baby bok choy. Spoon the sauce over the Maine lobster tail and garnish each plate with cilantro.

Notes: If kaffir lime leaves are not available, substitute 2 teaspoons fresh lime juice and 1 teaspoon grated lime zest.