Description
This Coconut Curry Lobster with Jasmine Rice is a decadent Thai-inspired main course featuring tender lobster tails simmered in a rich and fragrant coconut curry sauce. Enhanced with red curry paste, turmeric, fresh ginger, garlic, and a touch of lime, this dish offers a perfect balance of creamy, spicy, and tangy flavors. Served over fluffy jasmine rice and garnished with fresh cilantro, it makes for an elegant seafood dinner that’s sure to impress.
Ingredients
Scale
Seafood and Proteins
- 4 lobster tails (about 5–6 oz each)
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Spices and Sauces
- 2 teaspoons red curry paste
- 1 teaspoon ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Salt and pepper to taste
Garnish and Sides
- 1 tablespoon chopped fresh cilantro (optional)
- 2 cups cooked jasmine rice
Instructions
- Prepare Lobster: Using kitchen shears, cut the top of each lobster shell down the middle and gently pull the meat upward, keeping it attached at the base. Lightly season the lobster meat with salt and pepper.
- Sauté Aromatics: In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
- Add Spices and Curry Base: Stir in the red curry paste and ground turmeric, cooking for about 30 seconds until the spices release their aroma. Pour in the full-fat coconut milk, fish sauce, lime juice, and brown sugar. Stir thoroughly and bring the mixture to a gentle simmer.
- Cook Lobster in Curry Sauce: Place the lobster tails meat-side down into the curry sauce. Cover the skillet and simmer for 8–10 minutes, flipping the lobster once halfway through the cooking time, until the lobster meat turns opaque and is fully cooked through.
- Finish and Serve: Taste the curry sauce and adjust seasoning with salt and pepper as needed. Serve each lobster tail over a bed of warm jasmine rice. Spoon the flavorful curry sauce over the top and garnish with chopped fresh cilantro, if desired.
Notes
- For easier eating, remove the lobster meat from the shells after cooking and slice before serving.
- This dish pairs wonderfully with sautéed greens or roasted vegetables as a side.
