Curried Lobster with Coconut Sauce
Updated: Apr 11, 2020
Curry and Roti are and will always be one of my favorite Trinibagonian love stories. The perfect marrying of all the delicious well seasoned flavors is nothing short of perfection. Add delicate and lobster to that and what do you have? A plate of the very best of the good stuff. I paired this dish with Garlic and Basil Naan Roti, Channa and Aloo and some sweet and spicy Pommecythere Anchar. Without further ado here's the recipe.
2 medium sized lobster tails (cut in halves)
4 tbsp green Seasoning
1/2 tsp black pepper
4 cloves garlic
1/2 tsp chilli flakes
5 tbps vegetable oil
4 tbps yellow curry powder
1/4 tsp tumeric
1 cup coconut milk
1 tsp salt
3 leaves bandania (shadon beni)
●Place lobster tails in a bowl and fill with water until tails are covered, halve lime and squeeze juice into water.
●Gently rinse and clean tails with shell throughly then drain.
●Add green seasoning, black pepper, chilli, 1/2 tsp salt. Rub into tails, cover and set aside.
●In a wide saucepan add oil to pan until hot, add curry powder and tumeric to oil and stir and lower heat, quickly crush and then chop garlic cloves and add to curry mixture stir and then whisk in coconut milk and bring to a boil.
●When sauce has been brought to a boil add the remaining salt stir and add lobster tails raise heat to medium and cover for 10-15 (be careful not too over cook)
●Chop pimento and bandania leaves and add to mixture stir and turn off heat leave covered. Serve tails with you fav rice, greens or like me with your favorite roti (flat breads)
Thanks for joining me for this session of Food Therapy I hope you enjoyed it, see you soon ♥️