Spicy Coconut Curried Lobster on a bed of Jasmine Rice

1. 1

   In a large saucepan, heat the olive oil over medium-high heat.

2. 2

   Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes.

3. 3

   Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes.

4. 4

   Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.

5. 5

   Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine.

6. 6

   Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes.

7. 7

   Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.

8. 8

   A viewer, who may not be a professional cook, provided this recipe.

9. 9

   The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

10. 10

    Water

11. 11

    2 cups jasmine rice

12. 12

    1 teaspoon kosher salt

13. 13

    1 teaspoon freshly ground black pepper

14. 14

    1 teaspoon sugar

15. 15

    Toasted coconut, to taste

16. 16

    Bring just enough water to cover the rice to a boil in a medium sized pot over high heat.

17. 17

    Add the rice to the pot, lower the heat to medium-low, and cover with a lid.

18. 18

    Steam the rice until it is cooked through yet still firm, about 15 minutes.

19. 19

    Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.

* Per serving · 4 servings · Values may vary.