Lobsters are invertebrates and have a hard protective exoskeleton.Lobster in Bengali Sauce with Mango Rice
The chili peppers determine the amount of “heat” in this dish. If a milder sauce is to your liking, use 1 pepper or 1 tsp (5 mL) minced jalapeno pepper (seeds and white membrane removed).
- few drops sesame oil
- 2 tsp (10 mL) vegetable oil 1 medium onion, diced
- 3 garlic cloves, finely minced
- 2 tsp (10 mL) grated fresh ginger
- 2 mild chili peppers, seeded and finely diced (Ancho, Anaheim, Poblano, etc.) 2 cups (500 mL) coconut milk
- 1 tsp (5 mL) ground coriander1 tsp (5 mL) turmeric
- pinch of cinnamon
- 1 tsp (5 mL) curry powder
- 1 ½ lb (650 g) cooked lobster, in bite-sized chunks
- 2 tomatoes, diced salt and pepper
- mango rice (recipe follows)
Heat sesame oil and vegetable oil over medium heat in a deep frying pan. Saute onion for 3 minutes, stirring frequently. Add garlic, fresh ginger, diced tomatoes and chili peppers and continue to cook for 1 minute. Add coconut milk, coriander, turmeric, cinnamon and curry powder and simmer for 10 minutes. Add cooked lobster and diced tomatoes. Cover and let simmer for 2-3 minutes. Adjust seasoning with salt and pepper and serve over mango rice.
Serves 6.
Mango Rice
- 1 ½ cups (375 mL) long grain rice
- 3 cups (750 mL) chicken stock
- 3 tbsp (45 mL) butter
- 1 ripe mango, peeled and diced
- ½ each red and green bell peppers
- 1 stalk lemongrass (white part only), peeled and diced
- ½ cup (125 mL) unsweetened coconut
- pinch each of cumin, cardamom, black pepper, salt, ginger, turmeric and curry powder
Cook rice in chicken stock according to directions on package. While rice is melt butter in a skillet and sauté remaining ingredients until peppers are crisp-tender, about 4 minutes. Stir into cooked rice.
