Maine Lobster Curry Rice

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By: Erin Alvarez, sponsored by the Maine Lobster Marketing Collaborative

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 red bell pepper, diced and seeds removed
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 tbsp red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon sugar
  • 1 ½ cups vegetable broth
  • 14 oz. coconut milk

Optional:

  • ¼ cup heavy cream
  • 3 oz. spinach (approx. 2 cups)
  • 2 cups cooked rice
  • 2 Maine Lobster tails, butterflied and seasoned with salt and pepper

Directions

Saute pepper, shallot, and garlic with oil over medium heat for 3 minutes.

Add curry paste, curry powder, and sugar. Saute for 1 minute, then add the broth, coconut milk, and cream and stir to combine.

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.

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.

  1. Saute pepper, shallot, and garlic with oil over medium heat for 3 minutes.
  2. Add curry paste, curry powder, and sugar. Saute for 1 minute, then add the broth, coconut milk, and cream and stir to combine.
  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.
  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.