1. Blanch lobster for 3 minutes in boiling water and cool immediately. Shell the tails, without removing the caudal fins.
2. Slightly warm the red curry paste and thin with a little water.
3. Halve the lobster tails lengthwise and carefully place on skewers. Coat with red curry paste. Season with salt and pepper. Set aside.
4. Cook apples with some butter and a little water, covered; then blend until you obtain a smooth light mousseline.
5. Blanch the bok choy in boiling water and cool immediately. Set aside.
6. Reduce the balsamic vinegar to a syrupy consistency.

For the yellow curry sauce

1. Heat some butter in a sauté pan and add the lemon grass with the yellow curry paste; add the white Port and reduce by three quarters. Add the chicken broth, crème fraïche and kaffir lime leaves and finally the butter.

Finishing

1. Cook the cabbage and carrots with the lemon grass stalks in a little butter. Check the seasoning.
2. Coat the lobsters, first in flour, then egg yolk and finally bread crumbs. Deep fry in oil at 160° C (325° F)
3. Drain on paper towel, sprinkle with salt and lemon.
4. Arrange some of the apple mousseline on a plate; on one side put the balsamic caramel sauce and on the other side the yellow curry sauce.
5. Arrange the vegetables in the centre and place two skewers of lobster on top. Decorate with cilantro.