Coconut Curry Lobster with Sautéed Vegetables and Coconut Rice
If you love creamy Thai-inspired flavours and perfectly cooked whole lobsters, this Coconut Curry Lobster is a must-try! Tender PEI lobster is gently warmed in a silky coconut–red curry sauce, served over fragrant coconut rice, and paired with sautéed vegetables for a restaurant-worthy meal at home. It’s elegant, fresh, and easier to make than it looks.
Ingredients
Lobster
- 2 whole PEI lobsters 1.25 lb each, live or cooked
- Sea salt for boiling water (if cooking live)
Coconut Rice
- 1 cup jasmine rice rinsed
- ¾ cup coconut milk
- ¾ cup water
- ½ teaspoon sea salt
- Zest of ½ lime
Coconut–Curry Sauce
- 1 tablespoon avocado oil or neutral oil
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1 tablespoon ginger finely grated
- 1 - 2 tablespoons red curry paste to taste
- 1½ cups coconut milk
- ½ cup vegetable stock or water
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- Juice of ½ lime
Sautéed Vegetables
- 1 tablespoon neutral oil
- 4 mini bok choy sliced lengthwise
- ½ red bell pepper thinly sliced
- ½ small zucchini thinly sliced into half-moons
- ½ cup snap peas trimmed
- 1 green onion thinly sliced
- 1 small red chili finely chopped (optional)
- Sea salt to taste
To Finish
- Fresh cilantro or microgreens
- Lime wedges
Instructions
Prepare the Lobsters
- If using live PEI lobsters, bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes until bright red and just cooked through. Transfer to a tray to cool slightly.
- Halve the lobsters lengthwise with a sharp knife or kitchen shears. Remove the tomalley (green-brown substance), rinse, and pat the shells dry for plating. Optional: remove claw meat for presentation.
- If using pre-cooked lobsters, halve and clean as above.
Prepare the Coconut–Curry Sauce
- Heat oil in a saucepan over medium heat. Add shallot, garlic, and ginger; sauté for 1–2 minutes until fragrant. Stir in curry paste and cook for 30 seconds.
- Whisk in coconut milk and stock, then simmer gently for 5–7 minutes until slightly thickened. Add fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as desired.
Make the Coconut Rice
- Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 12–14 minutes until the liquid is absorbed. Remove from heat, fluff with a fork, and stir in lime zest. Keep warm.
Sauté the Vegetables
- In a large skillet, heat oil over medium-high heat. Add bok choy, bell pepper, and zucchini; sauté for 2 minutes. Add snap peas, green onion, and chili (if using). Season lightly with salt and cook for another minute. Vegetables should remain crisp and colourful
Warm the Lobster
- Add lobster meat to the warm curry sauce and heat gently for 2–3 minutes. Avoid boiling. Remove and keep warm while plating.
Plate and Serve
- Plating Option 1:Place two lobster halves on each plate. Spoon coconut rice into the body cavity, top with sautéed vegetables, and drizzle curry sauce around the lobster, letting some run over the tail and claws.Plating Option 2: Lobster Out of the ShellFor easier serving, remove the lobster meat from the shells. Slice the tail into medallions and arrange over a bed of coconut rice. Spoon sautéed vegetables around the lobster and drizzle with curry sauce. Garnish with cilantro or microgreens and a lime wedge.
- Garnish with cilantro or microgreens and serve with lime wedges.
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