Recipe courtesy of Brittney "Chef Stikxz" Williams

Curry Lobster

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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3 tablespoons vegetable oil

3 tablespoons Jamaican curry powder, plus more if needed 

1 small yellow onion, small diced 

5 cloves garlic, peeled and smashed 

4 lobster tails, split lengthwise and then crosswise   

1 small red bell pepper, diced 

2 scallions, roughly chopped into 1-inch pieces  

3 sprigs thyme 

1/2 Scotch bonnet chile, seeded and julienned  

Kosher salt and freshly ground black pepper 

1 tablespoon unsalted butter  


  1. Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
  2. While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color. 
  3. Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.