1 DICED AND SEEDS REMOVED
3 CLOVES, MINCED
1 ½ CUPS
2 BUTTERFLIED AND SEASONED WITH SALT AND PEPPER
3 OZ. (APPROX. 2 CUPS)
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.