Grilled Curried Lobster Dinner Recipe

About this recipe

A flavorful pescatarian dinner featuring tender grilled lobster tails brushed with spiced butter and served alongside fragrant curried rice. Perfect for solution seekers looking for a satisfying evening meal.

Ingredients

• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Sambar Onion Peeled
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 175 g Lemon - Imported
• 50 g Sakthi Curry Powder
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Partially thaw 6 lobster tails and butterfly them by cutting down the center of the back and opening wide, leaving the membrane intact. Place them shell side down on a broiler pan.
2. 2. In a small saucepan, melt 3 tbsp butter over low heat. Stir in 1/2 tsp curry powder, 1/4 tsp paprika, and 3/4 tsp sea salt until well combined.
3. 3. Brush the spiced butter mixture generously over the lobster meat. Broil the lobster tails 4 inches from the heat source for about 17 minutes, or until the meat is opaque and flakes easily with a fork.
4. 4. While the lobster is cooking, prepare the rice. In a medium saucepan, melt 2 tbsp butter and sauté 2 tbsp finely chopped onion until translucent. Stir in 3 tbsp flour and cook for 1 minute. Gradually whisk in 2 cups milk and cook until thickened. Add 1/2 tsp curry powder and 1/4 tsp paprika, stirring to combine.
5. 5. Serve the grilled lobster tails with the curried rice on the side. Garnish with lemon wedges and additional melted butter if desired.