Curry Lobster

Ingredients

• 4 – 6 Lobster tails cut into bite size
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tsp Esmen’s Curry Powder
• Salt and pepper to taste

Curry Sauce

• 3 tablespoon coconut oil
• 1 medium onion  chopped
• 2 stalks green onion chopped
• ½ red pepper  chopped
• ½ green pepper  chopped
• 3 cloves garlic  crushed
• Fresh thyme stalks
• 2 tbsp coconut milk
• ½ tsp Esmen’s Curry Powder
• 1 cup vegetable stock
• Salt and pepper to taste

Instructions

1. Remove outer shell and devein lobster, then cut into small bite size

2. Season lobster with onion powder, garlic powder, Esmen’s Curry Powder and salt and pepper to taste.  Marinate for approximately an hour

Curry Sauce

3. Heat up oil in a wide saucepan, then add Esmen’s Curry Powder, onion, green onion, red pepper, green pepper, garlic and cook over medium heat (lid on) for about 5 minutes, or until softened but not brown

4. Add coconut milk and cook for another 5 minutes

5. Add salt and pepper to taste

6. Add seasoned lobster tail and fresh thyme stalks

7. Once the lobster tails start to cook (turning pink) add the vegetable stock and simmer for about 5 minutes

Serve with rice and/or bread and your favourite accompaniments