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Som Tam with spicy grilled lobster


Som Tam

  • 3 cups shredded/julienned green papaya
  • 1 medium carrot, shredded/julienned
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic
  • 1-10 red Thai chilies (depending on how spicy you want your salad to be)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped cilantro
  • 3 tablespoons fried onion salad toppers
  • 3 tablespoons chopped honey roasted peanuts
  • Kosher salt and fresh ground pepper

Spicy Grilled Lobster

  • 2 8- ounces lobster tails
  • 4 tablespoons softened unsalted butter
  • 2 tablespoons Sriracha
  • Pinch Kosher salt and fresh ground pepper
  • Chopped fresh chives
  • Lemon wedges


  1. Place green papaya, carrot, and tomatoes in a large salad bowl. Using a mortar crush the red chili peppers and garlic into a paste. Add lime juice, sugar, fish sauce, and whisk together until combined. Pour the dressing over salad, toss together to combine. 
  2. Separate salad into individual plates. Sprinkle with cilantro, basil, fried onions, and peanuts. Top with a Grilled Spicy Lobster Tail over top. 

Spicy Grilled Lobster

  1. Butterfly the tails by cutting lengthwise through the centres of the hard top shells with kitchen shears. With your fingers, press shell halves of tails apart and carefully pull the meat up to sit on top of the shell. If you see a dark line running down the center of the meat, that is the digestive tract (it may already be completely removed or only partially removed). To fully remove it, simply grasp it with a paper towel, pull it out and discard. 
  2. In a small bowl, stir butter and Sriracha until well combined. Season with salt and pepper.
  3. Heat grill to medium-high, about 475F. Spread about 1 tablespoon of the sriracha butter over the meat of each lobster tail. Place tails on the grill, meat side down on the grates, for about 4 to 5 minutes. The lobster shell should turn bright orange in colour. Flip tails over and spoon another teaspoon of sriracha butter onto the meat of each tail. Grill for an additional 3 to 4 minutes, or just until lobster meat is opaque. Do not overcook or the lobster meat will be dry. Remove tails from grill and let sit for a couple minutes before serving. Sprinkle with fresh chives and serve with lemon wedges for squeezing over the tails and additional reserved Sriracha butter.

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