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Lobster Curry

Fish The Dish's Spencer Watts makes a great lobster dish a FANTASTIC dish with this mind blowing curry recipe.


4 Atlantic Lobsters, 1 lb each, live 
Canola oil 
2 Kaffir lime leaves 
3 Cloves garlic 
2 inch piece ginger, diced 
Pinch cumin seeds 
1 Clove 
1/4 tsp Chili flakes 
1/4 tsp Coriander flakes 
4 Cardamon pods 
3 Tbsp Tomato paste
2 cups Fish stock 
Lime juice 
2 cups Coconut milk
Jasmine rice 
Cilantro, chopped (for garnish) 
Lime wedges (for garnish)


Boil the lobster in salted water (head first) for 7 minutes. Once cooked place in an ice bath to cool. 
Remove the meat from the lobster tail and claws. Place the meat into the refrigerator until ready to use. 
Cut the lobster bodies in half lengthwise. 
Heat canola oil in a wok or heavy large pot over high heat. Add lobster bodies, cut side down and sear until shells begin to brown, about 8 minutes. Remove and set them aside. 
Add canola oil and Kaffir lime leaf. Heat for 30 seconds. Add onions, garlic, ginger, and a pinch of salt. 
Saute until softened. 
Add spices and toast for 30 seconds until fragrant. 
Add tomato paste, fish stock, lime juice, and coconut milk. 
Put the lobster shells back into the pot. Simmer for 1-2 hours until thickened. 
Strain the mixture into a bowl. Discard the solids. Pour the liquid back into the pot. 
Remove the lobster meat from the fridge and place into the curry liquid over low heat just so that the meat can warm through. 
Plate lobster meat with jasmine rice. Spoon on some curry. Garnish with wedges of lime and fresh cilantro. 

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