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.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Jasmine Rice:
Water
2 cups jasmine rice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
Toasted coconut, to taste
Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 1 reviews
By food-junkie
on July 15, 2012
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This recipe has potential, the end result was a group of happy Thai foodies. Things to think about when cooking this:
Sweetness- this was pretty sweet as a stand alone dish. The addition of coconut is nice but not necessary. You lose the coconut flavor and pick up on additional sugar.
Heat- This dish was spicy. Consider using less scotch bonnet if you don't like the heat.
Lobster- * this is a must with this recipe. Add the lobster at the end of the cooking process roughly 4-6 minutes before you serve. The lobster should be cooked as small medallions. Think about using shrimp as a substitute.
Rice- Jasmine rice is a nice touch. No need to do anything fancy with it, the recipe has great flavor
Read all 1 reviews