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Cooking with Rebecca Bent

Friday, March 20, 2009

Lobster Coconut Curry Rice: an easy dish that's perfect for your favorite seafood

Lobster Coconut Curry Rice is an easy dish to prepare that's packed full of flavor. You can prepare this with fresh lobster tails or pre-picked lobster meat. And once you get the hang of the technique, feel free to mix it up and add in more of your favorite seafood and spices, such as crabmeat and scallops.

Lobster Coconut Curry Rice

For the rice:
1 cup rice
1 ½ cup water
A few drop lemon juice

For the coconut curry sauce:
1 cup coconut milk
½ tablespoon ground curry
Handful of finely chopped green onion

For the Lobster:
1 lobster tail, shell removed and cut into bite
size pieces
1 tablespoon olive oil
Handful of freshly chopped cilantro

Prepare the rice. In a medium saucepot with lid, prepare the rice according to the manufacturer’s instructions.Usually, 1 cup of rice is cooked in 1½ to 2 cups of water,and a few drops of lemon juice, will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, and flake through it with a fork and set it aside.

Meanwhile prepare the coconut curry sauce. In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.

When the rice has 5 minutes left to cooking, prepare the lobster.

In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.

Serve immediately right from the skillet.


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