Coconut Curry Lobster!

Coconut Curry Lobster, rice, steam beggies

So everyone knows curry is my favorite spice to cook with. I can literally curry anything! I love curry for it’s versatility, aroma, flavor, and it’s representation of where Caribbean culture meets its Indian roots. Curry is transcultural and spans the globe with the spice popping up in multiple countries around the world. This time around I decided to curry lobster. When it comes to seafood, I typically curry shrimp or I love a good coconut curry salmon. Either way, curry is my go to whenever I am making seafood. I grabbed a couple of lobster tails on sale at the supermarket, picked up some fresh herbs & spices, and decided I was going to curry these lobster tails. One word: amazing. I’m not sure if it was because the lobster tails were so fresh or the fusion with curry just enhanced the flavor. Whatever it was, it was a celebration! The type of meal you do a little happy dance when you take the first bite! Grab your ingredients and let’s make some curry lobster!

Coconut Curry Lobster

You’ll need:

•4 lobster tails (I split them down the middle into halves and cooked them that way)

• 3 tbsp of coconut oil (vegetable or canola oil is fine)

• 1 tsp all purpose seasoning

• 1/4 tsp Old Bay Seasoning

• 1/2 tsp Onion Powder

• 1/2 tsp Garlic Powder

• 1/2 tsp Seafood Seasoning (if you don’t have seafood seasoning, you can use old bay seasoning for this step)

•I used 3 different types of curry powder to create this dish, but if you only have one that is fine. If only using one type of curry powder, use 2 tbsp of that curry powder. If using 3 types, this is my breakdown:
• 1 tbsp of Trinidadian curry

• 1/2 tbsp Jamaican curry

• 1 tsp Indian curry

• 1/2 onion diced

• 4 garlic cloves, finely chopped

• 1 large spoonful of green seasoning (if you don’t have green seasoning, substitute for 1 1/2 tsp of all purpose seasoning or complete seasoning)

• 2 scotch bonnet peppers

• 1/4 cup of coconut milk

•1 cup of water


The first order of business is prepare the lobster tails. I chose to split them in half and cook them that way. You can leave your tails whole if you please. Once your lobster tails are clean, simply add your green seasoning and massage it into the lobster tails. Place a large saucepan on medium heat. Warm the saucepan for 3 minutes and then add your oil. Allow 3 minutes for the oil to heat up and then add your onions & garlic. Sautee for 2 minutes and then add your curry powder. The next thing you’ll be doing is toasting or “burning” your curry. This process releases the aromatics of your curry and enhances its flavor. Sauteé your curry for 3 minutes and add your coconut milk. Stir for 1 minute, add 1 cup of water, your seasonings, 2 scotch bonnet peppers, and then cover. You’ll need to cook the curry for 15 minutes before you add the lobster. Once 15 minutes have passed, you can go ahead and add your lobster. Cover and cook for 10-15 minutes. Your lobster is now ready! Serve with rice, dumpling, or anything you please!

Published by thatnursecooks

Hello, welcome to my blog! I’m a nurse from NYC and I love to cook and share my love for cooking with others!

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