Recipe
Total cook time
1 hour
Servings
10 Portions
Ingredients
Maine Lobsters
5 WHOLE
Red Bell Peppers
8
Plum Tomatos
20
Bouillon Cube
3
Red Onion
1
Ginger
2 TABLESPOONS, MINCED
Garlic
2 TABLESPOONS, MINCED
Habanero
1
Curry Powder
1 TABLESPOON
Jasmine Rice
4 CUPS
Micro Parsley
AS NEEDED
Tomato Paste
1 CUP
Canola Oil
2 CUPS
Water
8 CUPS
Directions
Step 1:
Puree all the ingredients up to the curry powder in a blender.
Step 2:
Place all of the canola oil in a pot and put on medium high heat.
Step 3:
Add the puree and cook until most of the liquid has reduced. About 30 minutes.
Step 4:
Remove half of the paste and add it to a pan with jasmine rice.
Step 5:
Cover with 8 cups of water and simmer until tender.
Step 6:
Remove, fluff, and season with salt.
Step 7:
Cut the lobster tails into pieces and remove the claws.
Step 8:
Place that into the remaining sauce and simmer for 5 minutes.
Step 9:
Top the rice with the stew and garnish with parsley.
Maine lobster
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