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?

Lobsters are handled one at a time.

True – Lobsters are handled one at a time.

In PEI, fishers haul traps one at a time, and handle and measure each lobster individually ensuring the ocean floor and the lobsters are carefully protected.