Recipe
Servings
4
Ingredients
Red Bell Pepper
1 DICED AND SEEDS REMOVED
Shallot
1 MINCED
Garlic
3 CLOVES, MINCED
Curry Powder
1 TEASPOON
Sugar
1 TEASPOON
Olive Oil
1 TABLESPOON
Red Curry Paste
2 TBSP
Vegetable Broth
1 ½ CUPS
Coconut Milk
14 OZ.
Optional:
Maine Lobster Tails
2 BUTTERFLIED AND SEASONED WITH SALT AND PEPPER
Spinach
3 OZ. (APPROX. 2 CUPS)
Cooked Rice
2 CUPS
Heavy Cream
¼ CUP
Directions
Step 1:
Saute pepper, shallot, and garlic with oil over medium heat for 3 minutes.
Step 2:
Add curry paste, curry powder, and sugar. Saute for 1 minute, then add the broth, coconut milk, and cream and stir to combine.
Step 3:
Then, add the spinach and stir for 1-2 minutes until it’s wilted, then add the rice and bring the mixture to a boil.
Step 4:
Use kitchen tongs to fit the lobster into the rice, place a lid on the skillet, reduce heat to medium-low and simmer for 5-10 minutes until the lobster is pink.
Maine lobster
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