Curried lobster meat and rice goes well together. This is my method of preparing curry lobster.
Tips: Be sure that shellfish is packed in closefitting, moisture proof containers. Pasteurized products such as crabmeat and lobster meat can be stored up to six months in the refrigerator. Once opened, use within three to five days. Pasteurized meat should never be frozen.
2 16 oz. package of lobster meat
Few slices onion, detangled
Piece of hot pepper, sliced
1/2 stalk scallion
1 clove garlic crushed
1/2 tsp. black pepper
1/2 tsp. seafood seasoning
1 tbsp. vegetable oil
2 tsp. curry
1/4 cup of water
1 tsp. salt (or more)
In a bowl, season the lobster meat with all the ingredients, except the curry and the garlic.
Put a Dutch pot on high heat with the oil. Add the curry to the hot oil and allow to dissolve, add the garlic then the seasoned lobster meat. Cover the pot and cook lobster meat for about two minutes.
Add the water, cover pot and continue cooking. When the water almost reduces to gravy, lower heat, add more salt if needed. Simmer until gravy thickens