- 1 cup rice
- 1 ½ cup water
- A few drop lemon juice
- 1 cup coconut milk
- ½ tablespoon ground curry
- Handful of finely chopped green onion
- 1 lobster tail, shell removed and cut into bite size pieces
- 1 tablespoon olive oil
For the rice:
For the coconut curry sauce:
For the Lobster:
Prepare the rice. In a medium saucepot with lid, prepare the rice according to the manufacturer’s instructions. Usually, 1 cup of rice is cooked in 1½ to 2 cups of water, and a few drops of lemon juice, will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, and flake through it with a fork and set it aside.
Meanwhile prepare the coconut curry sauce. In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.
When the rice has 5 minutes left to cooking, prepare the lobster.
In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.
Serve immediately right from the skillet.