Recipe
Ingredients
4 tails (split tails and tail meat can also be used for easier preparation)(split tails and tail meat can also be used for easier preparation)
1 TBSP
1 TSP
1 TSP
½ medium (minced)
2 (minced)
2 medium (finely chopped)
5 (removed from stems)
1 TBSP (julienned)
½ TSP
1 ½ CUPS
1 medium (julienned)
¼ medium (thinly sliced)
1 medium (thinly sliced)
1 TSP
5 whole
To taste
For serving
Directions
Step 1:
Prep lobster by using a cleaver to split the tails down the center and cut each half into three pieces. Rinse lobster pieces with cold water. Pat dry and lightly season with salt and pepper.
Step 2:
Add ghee to a large skillet over medium-low heat and allow it to melt. Add turmeric and curry powder and let the spices gently toast while stirring constantly to prevent them from burning.
Step 3:
Add minced shallot and cook until fragrant. Add minced garlic and cook for about 30 seconds.
Step 4:
Add green onions, thyme, red pepper flakes and ginger. Stir constantly for about 1 minute. Deglaze the pan with coconut milk. Add in carrot, bell pepper, chayote, seafood seasoning and allspice berries. Cover and cook for about 5 minutes.
Step 5:
Uncover the pan, add the lobster pieces and toss them in the coconut gravy to cook for 5-7 minutes. Taste the sauce and add salt if necessary.
Step 6:
Serve hot with rice or naan.
Step 7:
Notes:
- Canned coconut milk is great for this dish.
Maine lobster
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