Fish & Seafood Kitchen Main Dish Rice Seafood Side Dish

Creamed Curry Rice and Lobster

By Pete Benac

Creamed curry rice flavored with Dizzy Pig’s Bombay Curry-ish is a flavorful side dish that can be eaten plain. Jazz it up with lobster, and it becomes a fabulous quick meal.

Ingredients

Print Recipe

1 cup basmati rice
2 cups cold water
1 lb lobster tail meat (raw)
1/3 cup butter
1/2 cup heavy cream
2 Tbsp Bombay Curry-ish seasoning
1/2 cup frozen corn or peas, or combination of both (optional)

Directions

Thoroughly rinse rice in cold water until water runs pretty clear.
Add Bombay Curry-ish to a saucepan with water and mix well. Then add rice and stir.
Cook rice over medium high heat until liquid is simmering. Give it a quick stir, place lid on and turn heat down to low.
Cook until rice is tender, about 15 minutes.
In a sauté pan, melt butter.
Add lobster tail and sauté until done. Remove from pan and set aside.
Add heavy cream and vegetables (if using), and allow sauce to thicken.
When lobster is cool enough to handle, slice into bite size pieces.
Add lobster and cooked rice to sauté pan and mix thoroughly.
Spoon into bowl and serve.