SPICY COCONUT CURRIED LOBSTER ON A BED OF JASMINE RICE

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Spicy Coconut Curried Lobster on a bed of Jasmine Rice image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 23

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
Water
2 cups jasmine rice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
Toasted coconut, to taste

Steps:

  • 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.
  • 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.

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