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Lobster Coconut Curry Rice

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.

  • In a medium saucepot with lid, prepare the rice according to the manufacturer's instructions.
  • Add in a few drops of lemon juice before cooking the rice.
  • When the rice is done cooking, set it aside.
  • In a small saucepan combine the coconut milk, curry, and chopped green onions.
  • Place it on the stove over medium heat to cook for 10 minutes.
  • If it starts to boil, reduce the heat to medium low.
  • Over medium heat, slick the bottom of a large skillet with 1 tablespoon of olive oil.
  • Toss in the chopped 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.
  • Pour in the coconut curry sauce and stir.
  • Then add in as much cooked rice as you would like to use and toss everything so the sauce is throughout.
  • Serve immediately right from the skillet on decorative platters topped with chopped cilantro for garnish.
  • How to remove lobster meat form its shell: Turn the tail over and with a pair of kitchen scissors carefully cut down the undershell all the way through the tail. Carefully crack open the shell and gently side out the lobster meat. Take care as lobster shells can be quite sharp.
  • 1 cup jasmine, basmati or brown rice
  • a few drops of lemon juice
  • 1 cup coconut milk
  • ½2 tablespoon ground curry
  • a handful of finely chopped green onion
  • 1 tablespoon olive oil
  • 1 lobster tail, removed from shell (see note below) and cut into bite size pieces
  • a handful of freshly chopped cilantro, or your favorite fresh herb such as parsley, thyme, chives, basil, plus more for garnish
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