Curry Lobster (Caribbean style)
This Caribbean curry lobster is made with lobster tails cooked in a seasoned curry sauce with coconut milk, green seasoning, geera, and aromatics. The lobster cooks right in the curry sauce, soaking up all that flavor without needing a long cooking time.
I come from a curry country, so curry is one of those flavors that has always been part of my kitchen. In Trinidad and Tobago, we curry just about anything, from shrimp and crab to duck, goat and beef. Lobster was always going to end up in the pot too.
What is Caribbean curry lobster?
Curry lobster, or lobster curry, is lobster cooked in a seasoned curry sauce. My version uses Caribbean curry powder along with roasted geera, amchar massala, turmeric, green seasoning, and coconut milk for a rich sauce with plenty of flavor.
Curry has a long history in Trinidad and Tobago, shaped by the Indian indentured laborers who arrived in Trinidad beginning in the 1800s. Over generations, those flavors and cooking techniques became an important part of Trinbagonian food culture. Over generations, those flavors and cooking techniques became an important part of Trinbagonian food culture and the way we cook today.
Ingredients for lobster curry
This curry lobster gets its flavor from a combination of Caribbean seasonings, aromatics, warm spices, and coconut milk.
- Lobster tails: I use lobster tails because they’re easy to find and clean. Whole lobster can also be used.
- Green seasoning: Adds that familiar Caribbean herb and aromatic base. Use homemade green seasoning or your favorite store-bought version.
- Lime: Used for cleaning the lobster and again when seasoning it.
- Aromatics: Onion, tomatoes, scallions, garlic, and fresh thyme.
- Curry powder: Use a Caribbean-style curry powder you enjoy. I use Chief.
- Roasted geera: Adds an earthy, toasted cumin flavor.
- Amchar massala: Adds another layer of spice to the curry.
- Turmeric: Adds color and its slightly earthy flavor.
- Coconut milk: Gives the curry sauce richness and helps balance the spices. Fresh or canned coconut milk works.
- Hot pepper: Scotch bonnet or another Caribbean hot pepper. I add mine whole for the flavor without all the heat. Burst it only if you want things hotter.
- Chadon beni (culantro): Optional, but I like adding it at the end for another hit of fresh herb flavor.
- Hot water: Loosens the curry and coconut milk to create the sauce.
How to prepare lobster tails for curry
Even when lobster tails are sold as cleaned, I still give them a quick clean before seasoning. Remove any debris and the small legs or bits along the underside of the shell. Rub each tail with lime, then rinse with cool water.
Cut each lobster tail into smaller pieces. I usually cut each tail into about three pieces so they’re easier to cook and serve.
Season the lobster with green seasoning, lime juice, tomatoes, onion, scallions, fresh thyme, salt, and black pepper. Let it sit for about 10 minutes. You don’t want to leave lobster in the seasoning mixture for too long, as the meat can start to swell and the texture can change.
How to make curry lobster
- Heat the oil and brown the garlic. Heat the oil in a heavy pan over medium high heat. Add the garlic and let it brown lightly without burning. This is part of what we call chunkay or chunkaying, where aromatics are fried in hot oil to build flavor.
- Cook the curry spices. Add the curry powder, amchar massala, roasted geera, and turmeric. Stir the spices in the oil and let them cook until fragrant and the mixture starts to look grainy. Keep stirring so the spices don’t burn.
- Add the lobster. Add the seasoned lobster pieces along with the seasonings from the bowl. Mix well so the lobster is coated in the curry mixture.
- Add the liquids. Pour in the coconut milk and hot water and stir everything together. Add the whole hot pepper.
- Simmer. Bring everything to a boil, then lower the heat, cover, and simmer for about 10 minutes. The lobster shells should turn pink, and the meat should be opaque when cooked.
- Finish and serve. Taste and adjust the seasoning if needed. Stir in the chopped chadon beni, if using, and serve hot.
Tips for the best curry lobster
- Don’t season the lobster too far ahead. About 10 minutes is enough. Leaving it in the lime and seasoning mixture for too long can cause the lobster meat to swell and affect the texture.
- Cook the curry spices before adding the lobster. Frying the curry powder, amchar massala, geera, and turmeric in the oil helps develop their flavor before the lobster and liquids go into the pot.
- Watch the garlic and curry carefully. You want the garlic lightly browned and the spices cooked until fragrant, but neither should burn, or the curry can taste bitter.
- Keep the hot pepper whole for less heat. You’ll get the flavor of the pepper without as much heat. Burst it only if you want a hotter curry.
- Don’t overcook the lobster. Once the shells are pink and the meat is opaque, it’s ready. If the lobster is cooked but you want a thicker sauce, remove the lobster and let the sauce simmer down separately.
What to serve with curry lobster
My favorite way to serve curry lobster is with plain basmati rice. The rice soaks up that coconut curry sauce without competing with all the flavor going on in the lobster.
- Coconut rice: Adds another layer of coconut flavor.
- Boiled dumplings: Great for soaking up the curry sauce.
- Ground provisions: Try boiled cassava, dasheen, green fig, sweet potato, or whatever combination you like.
- Potato salad: A cool, creamy side that works well with the curry.
- Corn pie: Slightly sweet and creamy, which pairs nicely with the seasoned curry sauce.
Storage and reheating
I prefer curry lobster freshly cooked, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
For reheating, warm the lobster and curry gently on the stovetop over low to medium heat. Add a small splash of water if the sauce has thickened in the fridge. Heat just until everything is warmed through so you don’t overcook the lobster.
You can also reheat it in the microwave in short intervals, but the stovetop gives you more control over the heat.
If freezing leftovers, freeze them as soon as possible after they’ve cooled rather than waiting until they’ve been in the refrigerator for a couple of days.
Frequently Asked Questions
The lobster shell will turn pink, and the meat should be white and opaque rather than translucent. If the lobster is cooked but your curry sauce isn’t as thick as you’d like, remove the lobster and let the sauce simmer on its own until it reaches the consistency you want.
Fresh or raw lobster is best for this recipe because it cooks in the curry sauce and picks up more flavor. If you’re using precooked lobster, prepare the curry sauce first, then add the lobster near the end and heat it through briefly. Cooking it for too long can make the meat rubbery.
Yes. You can use a cleaned whole lobster and cut it into manageable pieces before seasoning and cooking. The cooking time may vary depending on the size of the pieces, so use the color and opacity of the meat to determine when it’s done.
If you make this curry lobster, let me know how it turned out in the comments. And tell me what you served yours with. I’m always going with some plain basmati rice to catch all that curry sauce.
Recipe
Curry Lobster Caribbean Style
Ingredients
Method
- Wash the lobster tails and remove any debris and the small legs or bits along the underside of the shells.
- Cut the lime in half. Rub the lobster tails with one half, then rinse with cool water.
- Cut each lobster tail into about three pieces.
- Season the lobster with the juice from the remaining lime half, green seasoning, tomatoes, onion, scallions, and fresh thyme. Let sit for about 10 minutes.
- Heat the oil in a heavy pan over medium-high heat.
- Add the garlic and cook until lightly browned, being careful not to burn it.
- Add the curry powder, amchar massala, roasted geera, and turmeric. Stir and cook until fragrant and the mixture starts to look grainy. Do not let the spices burn.
- Add the seasoned lobster and any seasonings remaining in the bowl. Stir well to coat the lobster pieces with the curry mixture.
- Pour in the coconut milk and hot water and stir to combine. Add the whole hot pepper.
- Bring to a boil, then reduce the heat, cover, and simmer until the lobster shells are pink and the meat is opaque, about 8 to 10 minutes.
- Taste and adjust the seasoning if needed. Stir in the chopped chadon beni, if using.
- Serve hot.
Nutrition
Recipe Printed From ThisBagoGirl.com
