Entree: Antigua and Barbuda – National Cuisine – Coconut Curry Lobster (Antiguan-style lobster simmered in a fragrant spiced coconut milk curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 4 lobster tails, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, chopped (about 1 1/4 cups / 150 g)
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 Scotch bonnet pepper, seeded and finely chopped (optional) (about 15 g)
- 2 tbsp (16 g) mild Caribbean curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground allspice (pimento)
- 1 tbsp (15 g) tomato paste
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) fish stock or chicken stock
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro
- 2 cups (400 g) cooked jasmine rice for serving (optional)

Instructions

1. Prepare lobster tails by splitting lengthwise with kitchen shears or a sharp knife and gently loosen meat from the shell while keeping it attached; reserve shells if you wish to simmer into stock. Pat lobster meat dry and season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (0.5 g) pepper.
2. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet or sauté pan over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes.
3. Add garlic, ginger, and Scotch bonnet (if using) and cook for 1 minute until fragrant. Stir in curry powder, turmeric, and allspice and toast spices for 30 seconds.
4. Mix in 1 tbsp (15 g) tomato paste and cook 1 minute. Pour in 1 can (13.5 oz / 400 ml) coconut milk and 1/2 cup (120 ml) stock, stirring to combine. Bring to a gentle simmer.
5. Add 1 tbsp (15 g) brown sugar, 1 tsp (5 g) thyme, and adjust seasoning with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Simmer the sauce 5–7 minutes to meld flavors and thicken slightly.
6. Nestle the prepared lobster tails, meat side up, into the simmering sauce. Spoon sauce over the meat, cover, and poach gently until lobster is opaque and just cooked through, 6–8 minutes depending on tail size (internal temp ~140°F / 60°C).
7. Remove pan from heat and stir in 1 tbsp (15 ml) lime juice and 2 tbsp (30 g) chopped cilantro. Taste and adjust salt, lime, or sugar as needed.
8. Serve lobster and plenty of sauce over 2 cups (400 g) cooked jasmine rice, garnish with extra cilantro and lime wedges.