15 May Masala Lobster Tails with Coconut Rice
We’ve flipped the script on the typical protein found in most masala recipes. A unique and elegantly elevated take on this classic…bring on the lobster tails!
Spice it up…and cool it down.
One reason we love seafood curries is the spice factor. Mild, medium or HOT, the combination just works. This dish is relatively mild (depending on your garam masala and chili powder, of course). If you would like to punch up the heat, simply increase the chili powder by 1-2 teaspoons.
The coconut rice was added to help cool off the palate in between bites. As well as adding in some fragrant pops and balance to the
Thawing your lobster tails
The best method for thawing your lobster tails are to place them in the refrigerator the morning before you plan on making this recipe. The tails will gradually thaw, maintaining the food safe temperature of your refrigerator and after 4-6 hours or so will be ready to cook. Freshness intact and full of flavor. Defrosting in water is the 2nd best thawing option for your lobster tails.
Place a bowl, large enough to submerge the tails completely, into the sink. Fill the bowl with cool water and your frozen goodies, you’ll most likely need another bowl to place on top to keep the lobster submerged.
Depending on how many tails you’re defrosting (if you’re doubling the recipe or making it as stated), it may take anywhere from 30 minutes to 1 hour for your product to thaw completely. A good rule of thumb is to change out the water every 20-30 minutes until everything is completely thawed.
Taking time to thaw properly, yields a superb result
Do not thaw your seafood at room temperature. That’s just asking for trouble. Bacteria love moist, protein packed places and thrive at room temperature. Food safety and seafood are BFFs and should always be considered when planning and prepping meals.
Masala Lobster Tails with Coconut Rice
Difficulty: Easy Prep Time: 1 hour Cook time: 15 minutes
Masala Lobster Tails
- 3 tablespoons olive oil or ghee
- 1 large yellow onion, peeled and minced
- 2 tablespoons ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 3 teaspoons ground cumin
- 3 teaspoons garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 1/2 cups canned diced tomatoes
- 1 cup seafood or vegetable broth
- 1/2 cup heavy cream
- salt to taste
- 2 lobster tails, defrosted and split
- 1/4 cup fresh cilantro, chopped
- lime wedges for garnish
- 1 1/2 cups brown basmati rice, rinsed
- 1 cup coconut milk
- 2 cups water or vegetable broth
- 4 cloves
- 1 cinnamon stick
Directions: Heat oil in a large skillet over medium high heat and sauté onion, ginger and garlic for 2-3 minutes.
Stir in dry seasonings (cumin, garam masala, turmeric, coriander, paprika and chili powder) and cook for an additional 2 minutes or until fragrant.
Whisk in tomato paste, diced tomatoes and broth and bring to a simmer.
Add split lobster tails to the pan, reduce heat to medium low, cover and simmer for 10-12 minutes or until the tails are thoroughly cooked. Remove from the pan and set aside.
Whisk in cream and simmer for an additional 2 minutes or until the sauce is blended and season to taste with salt. Return lobster tails to the pan and keep warm until ready to serve. Before serving, top masala with chopped cilantro and lime wedges for garnish.
Bring coconut milk and broth (or water) to a boil over medium high heat. Add rice, cloves and cinnamon and cook, covered, for 30-35 minutes or until tender. Fluff with a fork before serving. *Rice can be made ahead of time or cooked in a rice cooker.\
Recreate this Lobster Tail Recipe
Mazzetta is proud to be the world’s finest frozen seafood provider. Our family’s mission is to provide our customers with premium quality, sustainable seafood.
Our Lobster Tails are available for the retailer, restaurant chef or home cook. For wholesale, please clickfor more information. For our friends cooking at home, please click for information on our grocery packs.