Mango-Green Curry Lobster

Servings: 2

Ingredients:

  • 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

Directions:

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

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Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.