Thai Lobster

Thai Lobster is a beautifully balanced dish that combines sweet, tender lobster with fragrant spices and creamy coconut rice. Inspired by classic Thai flavours, it feels luxurious yet comforting and is perfect for a special family meal. The gentle warmth of the spices makes it approachable while still delivering plenty of flavour.

Prep Time 20

Cook Time 35

Total Time 55

Servings People

Ingredients

Lobster Ingredients:

2 large lobsters or 4 large langoustines
1 tbsp vegetable oil or groundnut oil
2 cloves garlic finely chopped
1 inch fresh ginger finely grated
1 tsp Thai red curry paste mild
1 tbsp fish sauce
1 medium lime juice only
1 tsp soft brown sugar

Spiced Coconut Rice Ingredients:

250 g jasmine rice
1 tbsp vegetable oil
1 medium onion finely sliced
1 tsp ground coriander
½ tsp ground cumin
400 ml coconut milk
200 ml water or light stock
salt to taste

Serve Ingredients:

1 medium Lime wedges
1/6 bunch fresh coriander

Instructions

Rinse the jasmine rice under cold water until the water runs clear, then set aside.
250 g jasmine rice
Heat the oil in a medium saucepan over a gentle heat. Add the finely sliced onion and cook slowly for 5–7 minutes until soft and translucent, but not browned.
1 tbsp vegetable oil, 1 medium onion
Stir in the ground coriander and cumin and cook for 30 seconds until fragrant.
1 tsp ground coriander, ½ tsp ground cumin
Add the drained rice and stir well so every grain is coated in the spiced oil.
Pour in the coconut milk and water or stock, add a pinch of salt, and bring gently to the boil. Reduce the heat, cover, and simmer for 12–15 minutes until the rice is tender and the liquid has been absorbed.
400 ml coconut milk, 200 ml water, salt
Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
If using whole lobsters, split them in half lengthways using a sharp knife. If using langoustines, leave them whole.
2 large lobsters
Heat the oil in a large frying pan or griddle pan over medium heat.
1 tbsp vegetable oil
Add the garlic and ginger to the pan and cook for about 30 seconds until fragrant. Stir in the Thai red curry paste and cook gently for another minute, taking care not to burn it.
2 cloves garlic, 1 inch fresh ginger, 1 tsp Thai red curry paste
Place the lobster flesh-side down into the pan. Cook for 3–4 minutes, then turn over. Add the fish sauce, lime juice and brown sugar, spooning the sauce over the lobster as it cooks.
1 tbsp fish sauce, 1 medium lime, 1 tsp soft brown sugar
Continue cooking for another 4–5 minutes until the flesh is opaque and cooked through.
Remove the lobster from the heat and allow it to rest for a couple of minutes. Taste the sauce and adjust with a little more lime or sugar if needed.
Spoon the spiced coconut rice onto warm plates or a large serving dish. Arrange the lobster or langoustines on top and drizzle with the fragrant pan sauce.
1 medium Lime, 1/6 bunch fresh coriander

Equipment

Notes

To Serve:

Garnish with fresh coriander and serve with lime wedges on the side. A simple salad or lightly steamed vegetables work perfectly alongside.

Tips and Variations:

Large prawns can be used instead of lobster for a more economical option.

For extra heat, add a finely sliced red chilli to the garlic and ginger.

Leftover coconut rice reheats well and can be served the next day with grilled chicken or vegetables.

Keep the spices gentle if cooking for children, and offer chilli on the side for adults.

Nutrition