Yield: 4 servings
Level: Easy
Total Time: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Ingredients
Coconut Curried Lobster:
2 tablespoons extra-virgin olive oil
3 Scotch bonnet peppers, minced
1 red pepper , julienned
1 red onion, sliced thinly lengthwise
1 teaspoon curry paste
2 cups fish stock
2 cans coconut milk
3 lobsters, boiled, meat removed and chopped
1/4 cup milk
2 tablespoons unsalted butter
1 can pineapple chunks, juice drained
1 teaspoon kosher salt
2 tablespoons sugar
4 scallions, chopped
1 cup cilantro leaves, chopped, plus extra for garnish
1 cup flaked coconut, toasted
Jasmine Rice, recipe follows
Directions
In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
Ingredients
Coconut Curried Lobster:
2 tablespoons extra-virgin olive oil
3 Scotch bonnet peppers, minced
1 red pepper , julienned
1 red onion, sliced thinly lengthwise
1 teaspoon curry paste
2 cups fish stock
2 cans coconut milk
3 lobsters, boiled, meat removed and chopped
1/4 cup milk
2 tablespoons unsalted butter
1 can pineapple chunks, juice drained
1 teaspoon kosher salt
2 tablespoons sugar
4 scallions, chopped
1 cup cilantro leaves, chopped, plus extra for garnish
1 cup flaked coconut, toasted
Jasmine Rice, recipe follows
Directions
In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
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