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

• - Truffle Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 3 Per Pack Wholegood Organic Unwaxed Lemons
• - Jalpur Curry Powder
• - Schwartz Paprika
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 300G Picard Msc Scallops With Tomato & Rosemary

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 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.