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Lobster Curry

This delicately spiced curry is a delicious way to serve lobster.


For the fish stock
2 fresh lobsters
Bunch of coriander stalks
2 banana shallots (peeled and finely diced)
1 whole head of garlic (chopped in half with skin on)
1 thumb of ginger (peeled and finely diced)
For the curry sauce
1 thumb of ginger (finely diced)
4 cloves of garlic (finely chopped)
2 banana shallots (peeled and finely diced)
12 curry leaves
3 tablespoons Mauritian curry powder
Salt to taste 2 tins coconut cream
Sea salt & freshly ground black pepper
Bunch of coriander stalks
4 vine tomatoes (chopped and placed into the curry sauce, it will take about 30 minutes to reduce down)
For the lobster
Cooked lobster from the 2 fresh lobsters
Squeeze of lemon juice
3 cloves of garlic (finely chopped)
Half a thumb of ginger (finely chopped)
Sea salt & freshly ground black pepper
To serve
Micro coriander herbs (if you can’t find micro coriander then pick some smaller leaves from a bunch of coriander)


For the lobster:
  • Heat a large pan of salted water to a rolling boil, add the lobsters and cook for approximately 10 minutes per 450g
  • Remove the lobsters (retaining the water), and place into ice cold water to shock and cool. (This stops the cooking process).
  • Remove all of the meat and set aside until needed

For the fish stock:

  • Add the coriander stalks, shallots, garlic and ginger to the water you used to boil the lobster, and bring back to a rolling boil. Allow to simmer for about 15 minutes and then remove from the heat.

For the curry sauce:  

  • Fry the shallots first until they have taken on some colour and then add garlic, ginger, curry leaves and cook down for 2 minutes, making sure not to brown the garlic.
  • Add the curry powder and cook for a further 2 minutes. Add chopped tomatoes then the coconut cream and fish stock. Allow this to reduce down – the sauce should become thick enough to coat the back of a spoon. This should take about 15 – 20 minutes.
  • Just before serving season well with salt and pepper and add coriander at the last minute off the heat. 
  • Blend in a food processor until smooth before passing through a chinoise and setting aside until needed. 

For the lobster:

  • Pan sear the lobster in the lemon, garlic, ginger, salt and pepper for less than 1 minute. 

To serve:

  • Place some of the lobster on a plate, with the micro coriander (or small coriander leaves) on top.
  • Serve the curry sauce in a pouring jug on the side.

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