With the Belize Lobster Season coming to a close on February 15th, it’s time to treat the family to a taste of this yummy crustacean to send off the season. And of the many ways to prepare it, we present you with this amazing Coconut Curried Lobster recipe.
WHAT YOU NEED:
3-4 Medium Sized Lobster
4 tspn Curry Powder
1 Red Pepper (thinly sliced)
1 Orange Pepper (thinly sliced)
1 Green Pepper, (thinly sliced)
2 Small Habanero Peppers (thinly sliced) or Hot Mama’s Pepper Mash
1 Leek (thinly sliced)
1 Teaspoon Italian Seasoning
3 Cups Coconut Milk
1 Cup Fresh Chopped Tomato
6 tblspn. Olive Oil
*Remove lobster meat from shells. Reserve shells.
*In large sauce pan heat 4 tablespoons olive oil, add curry and let cook, stirring for one minute.
*Add leeks, peppers, Italian seasoning and stir for three minutes.
*Add coconut milk, fresh tomato and simmer for 3 minutes.
*In separate pan sauté Lobster in remaining olive oil for one minute, then add to curry mixture, simmer five minutes.
*Boil shells to bring out red color.
*Serve curried lobster mixture in shells or over white rice.
*Optional: Hot Mama’s Belize Pepper Products