Coconut Curry Soba with Cilantro and Lime Broiled Lobster

Preheat oven to 500 F.

In a medium saucepan combine the coconut milk, curry powder, ginger powder and ground chipotle. Bring the sauce to a boil and then reduce heat to a simmer for 10 minutes.

In the meantime, prepare the soba noodles according to the package directions. When they are done, drain them and toss with sesame oil and soy sauce.

Next add 1/2 cup of chopped cilantro and 1 cup of edamame to the coconut sauce and simmer for another 5 to 10 minutes.

While the sauce is simmering, cut the shell away from the top portion of the lobster tail. Put them on a broiler or baking tray. Set aside.

Melt the butter in a pot over low heat and then mix it with the lime juice, 1 tablespoon of cilantro, 1/4 teaspoon of chipotle powder and sea salt to taste. Baste the lobster tail heavily with the butter sauce and place it in the oven set at 500 F for approximately 5 to 6 minutes (usually one minute per ounce).

To serve, plate the noodles and set half of a lobster tail next to them as well as 1/2 a lime. Top the noodles with the coconut and edamame sauce and finish with some chopped mango.