Mango-Green Curry PEI Lobster

How about lobster with a little bit of Thai flavour? Strongy lassociated with Thai, British and Indian food, curry flavours have spread around the world. . But with Prince Edward Island lobster? Why not?

This recipe has the versatility to either be an appetizer in small portions, or as part of a main dish. The mango-green curry adds its own flavour but is mild enough to let the natural taste of the lobster come through, making a unique combination.

Yield: 2 servings

2 whole (1 ½ pound) cooked Lobsters, shucked & chopped
To Cook Lobsters:

  1. Bring a large pot of cold, salted water to a boil.
  2. Remove bands from lobsters and place into boiling water.
  3. Cook lobsters at a rolling boil for 20 minutes.
  4. Remove from cooking water and place into an ice bath to stop the cooking process.
  5. When cool enough to handle, remove lobster meat from shells, discard shells and roughly chop lobster meat.

Mango-Green Curry Sauce

1 cup                           Coconut Milk
2/3 cup                        Frozen Mango, cubed
2 tsp                            Green Curry Paste
to taste                        Salt & Black Pepper
1 tbsp                          Canola Oil
½ cup                          Bell Peppers, chopped
to taste                        Cilantro, chopped (optional)
as desired                   Lime Wedges, quartered


  1. Combine coconut milk, frozen mango, green curry paste and salt & black pepper in a blender; blend until smooth.
  2. Heat a medium-sized pot over medium heat; add canola oil.
  3. Add red peppers and cook until softened, approximately 6-7 minutes.
  4. Add mango-green curry sauce to the pot; bring to a simmer and cook for 1-2 minutes.
  5. Fold in lobster meat and cook just until heated through.
  6. Remove from heat and divide between 2 serving dishes. Garnish with chopped cilantro and lime wedges.
  7. Serve with jasmine rice, naan bread or pappadums.

*Chef’s Tip: Try adding Sambal or chili peppers if you like a spicy curry.

There are many prepared versions of curry sauce available at the grocery store; use your favourite brand or try making it from scratch. This recipe is versatile and would complement many flavour variations.