Spicy Coconut Curried Lobster over Jasmine Rice Recipe

Spicy Coconut Curried Lobster served on a bed of fragrant Jasmine rice Recipe brought to you by Team B: Book Club Ladies

• Difficulty: Easy
• Servings: 4
• Nutritional Information (per serving): Calories 1113, Total Fat 68 g, Saturated Fat 52 g, Carbohydrates 98 g, Dietary Fiber 5 g, Sugar 13 g, Protein 35 g, Cholesterol 161 mg, Sodium 1582 mg
• Total time: 1 hour 20 minutes
• Preparation time: 25 minutes
• Cooking time: 55 minutes

Coconut Curried Lobster Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 minced Scotch bonnet peppers
• 1 red pepper, julienned
• 1 red onion, thinly sliced 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, drained of juice
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 4 scallions, chopped
• 1 cup chopped cilantro leaves, plus extra for garnish
• 1 cup toasted flaked coconut

Jasmine Rice Ingredients:

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

Instructions:

1. Fire up a large saucepan with olive oil over medium-high heat. Saut the Scotch bonnet peppers and red onion until fragrant and softened, about 5-7 minutesyour kitchen will smell irresistible! Stir in the curry paste, then pour in fish stock and coconut milk. Reduce to a gentle simmer for 20 minutes, letting flavors meld into creamy magic.
2. Toss in the chopped lobster meat and simmer another 20 minutes, watching the sauce thicken into a luxurious embrace.
3. Stir in milk, butter, pineapple chunks, salt, and sugar. Blend everything with a wooden spoon for that perfect glossy finish.
4. Finish with scallions and cilantro, simmering just 2 more minutes to brighten every bite.
5. Spoon this tropical delight over fluffy jasmine rice, crowned with extra cilantro and toasted coconut flakespure paradise on a plate!
6. Jasmine Rice: Boil water in a medium pot to cover the rice. Add jasmine rice, lower to medium-low, cover, and steam until tender yet firm, about 15 minutes. Drain, then season boldly with salt, pepper, sugar, and toasted coconut for a sweet, nutty crunch that elevates the curry.

Note: This recipe was shared by a show guest who may not be a professional chef. It has not been formally tested for use at home.

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