Best Spicy Coconut Curried Lobster On A Bed Of Jasmine Rice Recipes

Coconut Jasmine Rice image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 4

3 cups jasmine rice
2 cups coconut milk
2 cups water
Large toasted coconut flakes, for garnish

Steps:

Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.

Curry Lobster image

Provided by Brittney "Chef Stikxz" Williams

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.
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.
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.

Erawan's Red Curry Lobster image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

1/2 cup unsweetened coconut cream, see Cook's Note
2 tablespoons red curry paste, recipe follows
1 1/3 cup coconut milk, see Cook's Note
6 Thai eggplant, cut in chunks* (See Cook's Note)
2 tablespoons fish sauce*
1/4 teaspoon kosher salt
1 1/3 teaspoons sugar
5 kaffir lime leaves, torn into small pieces*
12 to 14 ounces cooked lobster meat, coarsely chopped
1/3 cup basil leaves
2 red finger hot chiles, thinly sliced, for garnish*
Serving suggestion: steamed rice
1 tablespoon coriander seeds
1 teaspoon cumin seeds
15 dried birds-eye chiles, soaked in hot water for 15 minutes
3 tablespoons finely chopped shallots
4 tablespoons finely chopped garlic
2 tablespoons thinly sliced fresh lemongrass
3 kaffir lime leaves, minced
20 black peppercorns
1 teaspoon dried shrimp paste*
Water

Steps:

Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.