Curried Lobster

Adapted from Ann Vanderhoof’s book “An Embarrassment of Mangoes: A Caribbean Interlude”.  My version treats cilantro as a vegetable instead of an herb. I use an entire bunch!

 

Ingredients & Directions

Meat from two lobsters, picked from the shell and chopped

Juice from one lime

Curry powder to taste

Garlic powder to taste

Sea salt

Black pepper

1 tablespoon ketchup to start, plus more to taste

•  Toss all of the above and let sit in fridge for favors to mix

1/2 medium onion diced

1 green pepper diced

1 red pepper diced

1 clove garlic, minced

1 large bunch of cilantro, minced

• Toss onion, garlic, pepper and cilantro in skillet with olive oil and sauté until cilantro wilts.
• Add lobster mixture and cook over medium heat till thoroughly heated.
• Serve with rice.