Mango-Green Curry Lobster

Servings: 2


  • 2 whole (1 ½ pound) Cooked Lobsters, shucked & chopped (how to cook)
  • 1 cup Coconut Milk
  • 2/3 cup Frozen Mango, cubed
  • 2 tsp Green Curry Paste
  • Salt & Black Pepper, to taste
  • 1 tbsp Canola Oil
  • ½ cup Red or Yellow Bell Peppers, chopped
  • Cilantro, chopped (optional), to taste
  • Lime Wedges, quartered, as desired


Note: start by cooking 2 whole lobsters, see recipe.

Combine coconut milk, frozen mango, green curry paste and salt & black pepper in a blender; blend until smooth.

Heat a medium pot over medium heat; add canola oil.

Add bell peppers and cook until softened, approximately 6-7 minutes.

Add mango-green curry sauce to the pot; bring to a simmer and cook for 1-2 minutes.

Fold in lobster meat and cook just until heated through.

Remove from heat and divide between 2 serving dishes. Garnish with chopped cilantro and lime wedges.

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

Do You Know Lobster?

Once inside a trap lobsters can never get out.

False – Lobsters Often Escape

Lobsters will often get out of traps - that is part of the design. Traps are built to allow undersize lobster to exit easily. Plus an escape hatch is made of biodegradable twine in case the trap is lost at sea. Adult lobsters will also escape traps at times; it is just more difficult.