Curried Lobster
A rich and aromatic curry featuring tender lobster meat in a spiced tomato-coconut sauce, finished with a crunchy nut topping. Perfect for a special dinner that's surprisingly easy to make.
- Total time
- 35 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 large lobster tails
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 medium onion
- 3 cloves garlic
- 2 tbsp tomato paste
- ¼ cup crushed peanuts
- 2 tbsp vegetable oil
Instructions
- 1
Cut the 2 lobster tails in half lengthwise and season with salt and pepper. Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat.
- 2
Sear the lobster halves flesh-side down until golden, about 2 minutes. Remove and set aside.
- 3
Reduce heat to medium, add the remaining 1 tbsp oil, 1 chopped onion, and 3 minced garlic cloves. Cook until soft, about 5 minutes.
- 4
Stir in 2 tbsp curry powder and 2 tbsp tomato paste, cook for 1 minute until fragrant.
- 5
Pour in the 1 can coconut milk and bring to a simmer. Cook until slightly thickened, about 5 minutes.
- 6
Return the lobster to the skillet, spoon sauce over, and simmer until lobster is cooked through, about 5 minutes.
- 7
Serve hot, sprinkled with the 0.25 cup crushed peanuts.
Tools you’ll need
- Large skillet
- Chef's knife
- Cutting board
- Wooden spoon
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