Lobster Stir Fry Over Rice Pilaf

Do you ever wonder why you make a certain recipe?  I recently read a post at feastingwithfriendsblog.com and she described why she made a recent recipe, Cubano Sandwich. Nancy had recently watched the movie Chef and apparently this sandwich is in the movie so this inspired her to make one.  I have specific reasons too, a family favorite, a vegetable I like, comfort food, a Chef I enjoy, a blog I follow, sales at the supermarket and so on.

In this particular case it comes from a blog by Indu @indusinternationalkitchen.com where you can find her original recipe “Peppery Lobster Stir Fry”.  This was her contribution to  a weekly party hosted by The Novice Gardener.  I have been following Indu for some time and I have been intrigued by the Indian dishes she posts with some ingredients I have never heard of let alone used.  I kept saying to myself I need to break out of my shell and try something different but not too complicated.  So, along comes her post for lobster.

Then I received an email from a local grocery store advertising “Big Huge Seafood Sale This Friday”.  Well, I knew it was meant to be as I found a new lobster recipe and the lobster was on sale.  I am not cooking lobster and dipping it in butter this time but trying something unique and healthier.

When I read Indu’s recipe   my immediate thought was “I love lobster and have not had it in awhile”.  Indu’s recipe looked simple and there was only one ingredient I might have trouble finding, fresh curry leaves.    However,   I am fortunate to have a few Indian grocery stores in my hometown which made the shopping easy.  I will definitely have to do more shopping there as I saw many items that have appeared in many bloggers’ recipes.

Without a doubt this recipe is delicious and I will make this again when I want something different and special.  It is very aromatic and flavorful from the moment I started to put it together.   The mustard seeds pop – like mini popcorn kernels which was rather interesting.  Then adding the onions and the curry leaves – wow – brought out some great smells and I knew it was going to be good.

I have included directions on how to cook lobster tails as I could not begin to use  whole lobsters like Indu did.  I also have provided my favorite Rice Pilaf recipe for stir fries.

Lobster Stir Fry

  • 1 lb. cooked lobster or crab meat, chopped into small pieces, about 2 cups (four 4 oz. lobster tails yielded about 10 oz. of meat)
  • 1/2 cup red onion thinly sliced, then cut into smaller pieces
  • 1 tbsp. coconut oil, melted (or 1 tsp. solidified)
  • 1 tsp. mustard seeds
  • 5-6 fresh curry leaves (if not available you could substitute kafir leaves or even basil)
  • 1/2 tsp. chili powder
  • 2 tsp. black peppercorns, coarsely ground (maybe a little less)
  • 1/2 tsp. salt

Heat a large non-stick skillet and add the coconut oil.  Add the mustard seeds and as they sputter lower the heat and add the onions and curry leaves.  The mustard seeds actually pop just like popcorn but much smaller.  Saute for 5 minutes until the onions are tender.  Add the chopped lobster and stir.  Add the salt, chili powder and black pepper and continue to saute for about 10 minutes.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/09/28/lobster-stir-f…ver-rice-pilaf 

Some of the ingredients, including fresh curry leaves.    When I need a lot of pepper like in this recipe  I sure do appreciate my battery-operated Peugeot Pepper grinder!

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How to Fix Lobster Tails for a Stir Fry

  • Difficulty: intermediate
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Place the frozen lobster tails in a bowl, cover and refrigerate for 12 to 24 hours.  You can get the meat ready earlier and refrigerate prior to adding to the stir fry.  Take your lobster tails out of the refrigerator for 30 to 60 minutes before cooking them.  Using your kitchen shears cut the shell down the center of the back, leaving the tail fan intact.   Do not remove the under shell. Gently run your finger between the shell and the meat to loosen from each other.

The tails can have a tendency to curl so it is suggested that you run a bamboo skewer through the back of the tail and out the the front.  It did not seem to matter  as I used skewers in 2 but not the other 2.  I guess to be on the safe side a skewer is a good idea!

Preheat your oven to 350°F.  Place the prepared tails bottom side down.  Brush melted butter over the lobster meat.  Cook for about 15 minutes or until a thermometer registers 140 to 145°F.  I under cooked them a little as I knew they would finish cooking in the stir fry.  As I did this step early after they were done cooking I cooled them quickly in a bowl of ice-water.   I removed the meat and placed them in a covered bowl until I was ready to cook my stir-fry.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/09/28/lobster-stir-f…ver-rice-pilaf

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Cooked and cooled lobster tails…

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Chopped lobster, mustard seeds and red onions and curry leaves.

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This is my favorite rice recipe for a stir fry.   I love my fried rice recipes and risottos but this is perfect for a stir-fry.  I have tried to enjoy brown rice but it still does not agree with me.

Rice Pilaf

  • 1 to 1-1/2 cups onions, diced (more or less depending on your taste
  • just enough oil (I use peanut but you can use any oil of your choice)
  • 3/4 cup Basmati (I use), Texmati or Jasmine rice
  • 1-1/2 cups low sodium chicken broth (can add either 1/4 cup white wine or another 1/4 cup of chicken broth)

Place rice in a bowl and add enough water to cover by 2 inches. Gently swish the grains around and pour off the water.  Repeat this process about 4 times until the water runs clear.  Drain thoroughly and set aside.

Sweat the onions in the oil for about 5 minutes in a covered pan over medium heat.  Do not let the onions brown.  Add the rice and stir until the rice glistens.  Add the chicken broth, cover and cook until liquid is absorbed and the rice is tender, about 20 minutes.  Sprinkle with a little minced parsley and serve.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/09/28/lobster-stir-f…ver-rice-pilaf

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23 thoughts on “Lobster Stir Fry Over Rice Pilaf

  1. Judi, I am so thrilled really that you tried my recipe! yay! And even more thrilled that you liked it! And what a great idea to have it over rice pilaf. ! Also how nice of you to provide detailed instructions on getting the lobster meat out! I am sure that’s going to be useful to many! 🙂

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  2. Wow, what a meal and a great tribute to our fellow blogger. Judi, this meal looks fantastic! Such a fancy plate, bursting with all those flavors. I still haven’t been able to find curry or kafir leaves (but I haven’t been looking very hard either), so I have been using basil instead. I bet the added flavor of the kafir leaves really round out the dish.

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    • Thank you Ngan – before I went shopping I looked up substitutes for curry leaves and found I could use kafir or basil. I knew I could find basil if nothing else but it was fun to find and use the curry leaves. I am sure that made a difference in the recipe 🙂

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  3. This looks delicious, Judi! I remember when Indu posted her recipe it called out to me, too. Fabulous photos…they really show off those delectable ingredients…yummy! And thanks for the shout-out. 😀 Apparently us foodies are continually inspired (no matter the source) to get cooking!

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    • Thanks Nancy and you are welcome! I am inspired with every thing I make and I know you are too – that’s why we enjoy cooking/baking. Indu’s recipe was delicious I just added the “how to” on lobster tails and my rice pilaf. Very good combination 🙂

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  4. I love this recipe! Your pictures are beautiful to match! I think a big seafood sale is a wonderful reason to make a lobster dish.

    I must admit, most of my recipes originate from a need to feed myself for a long period time. Hence, there are A LOT of soups on my blog. Now, why I pick each type of soup is something I still need to figure out. In fact, last night, we had a soup that I can’t freeze, so I have to eat the leftovers this week. (Bad planning!)

    Hope you’re having a great week!

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  5. Thanks very much Kaila. Seafood is so expensive that I usually wait for a sale! Slow cookers are great for making all kinds of dishes that will give you plenty of leftovers to freeze. I will make a casserole and cut it up into individual servings as well and freeze.

    I am having a great week – beautiful weather here in Michigan 🙂 Hope your week has been good too!

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  6. Wow….this looks fabulous, Judi! What a wonderful recipe you chose to “shout out” for Indu! Yum.
    I’m ashamed to say that I’ve never cooked lobster. Ok, that’s not true. I did one time. It was about 20 years ago. I was scared to death to cook it, so I threw it in the oven, and let it bake and bake and bake…so much so, that it came out more than half shrunk, and rubbery!! I’ve never prepared it since… so I’m happy that you shared with us how to prepare it. You’ve given me hope!!
    I do want to try this, because it sounds so delicious. Maybe one of these days I’ll muster up the courage! In the meantime… this is an awesome post… a great recipe… and as always, your photos are impeccable. ❤

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  7. Thanks Prudy – I do not cook lobster often, usually its crab legs. But there was a sale… I definitely do not cook live lobsters. Even when we lived on a lake and I was cooking bass fillets the fish had to be dead, skinned and whatever. Nothing alive for me! We had a tradition that if any of the kids caught a 4 lb. bass or more we would get it stuffed. It killed me to know the poor fish was going to sleep in my freezer. Of course every darn kid (11 of them) caught a big one!

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