Curried Lobster Pineapple Boat Recipes

CURRY LOBSTER

Steps:

• Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
• While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
• Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

RED CURRY OF LOBSTER AND PINEAPPLE

Steps:

• Simmer 1/4 cup of the coconut milk in a heavy large saucepan over medium heat for 5 minutes, or until the oil separates from the milk. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves, and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender. Add the lobster and basil leaves and cook for 4 minutes, or until the lobster is just cooked through.
• Discard the ginger and lime leaves. Season the curry with salt to taste. Transfer one half lobster tail to each warmed serving bowl, and spoon the curry over it. Serve the steamed rice on the side.
• Editor's note: This recipe has been updated to remove an offensive word from makrut lime, as a part of our archive repair project.

SPICY COCONUT CURRIED LOBSTER ON A BED OF JASMINE RICE

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
• Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
• Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.

LOBSTER PINEAPPLE BOAT

Steps:

• Cut a small pineapple in half lengthways.
• Remove the inside meat, cutting in the shape of spears.
• (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside.
• Sauté the onions, peppers, lobster, and mushrooms in clarified butter.
• Add the pineapple last so that it will not overcook and become soft.
• Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
• At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
• Place the mixture back into the shell.
• Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.

PINEAPPLE BOATS

Steps:

• Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

CURRIED LOBSTER PINEAPPLE BOAT

Steps:

• Preheat oven to 400°F.
• In a steamer pot, bring 2 inches of water to a boil. Add lobster tails to steamer basket and cook 2-3 minutes. Immediately remove from heat and run under cold water to stop further cooking. (It is OK if the meat is not fully cooked at this point. This step is mainly to make the tails easier to remove from their shells. It will finish cooking when we bake the pineapple boats later). Set aside.
• Slice the pineapple (including the top) in half length-wise. Cut or scoop out the flesh, leaving a shell about ½ inch thick. Set hollowed-out shells aside. Remove the tough core from the pineapple flesh and discard it. Roughly chop the remaining fruit and set aside in a bowl.
• Peel and chop the garlic, shallots, turmeric, and ginger. Remove the outer few layers of the lemongrass. Trim off the tough upper parts of the leaves, and about 2 inches from the bottom of the stalks. Finely mince the remaining parts of the stalks. Combine with all remaining curry ingredients except the coconut milk, and puree in a blender or food processor until a smooth paste is formed (add more water, a little at a time, if needed while blending to achieve the desired consistency).
• Heat a skillet or saute pan over medium heat, and add a little oil (no more than 1 Tbs). Add the curry paste and cook for 2 - 3 minutes. Stir in the chopped pineapple and any juice that has accumulated in the bowl. Simmer 5 minutes, stirring occasionally. Turn off the heat, then stir in the coconut milk.
• Remove the lobster tail meat from the shells. Roughly chop the meat. Divide the cooked rice evenly between the two empty pineapple shells, and pack down lightly to make a level bed. Sprinkle the chopped lobster over the rice. Spoon the pineapple curry mixture evenly between both boats, making sure to completely cover the lobster and rice.
• Wrap the tops of the pineapple in foil, then transfer both boats to a large baking sheet. Place in oven and bake at 400°F for 30 minutes.
• Remove foil from tops before serving.

ROASTED SEAFOOD-STUFFED PINEAPPLE

Steps:

• Cut pineapple in half lengthwise. Using a small paring knife, make a cut about 1/2-inch from the pineapple skin, all the way around the pineapple. Remove core and discard. Using a large spoon, remove the pineapple flesh from its skin, making sure to leave about 1/2-inch of flesh all around each pineapple half. Set pineapple shells aside and coarsely chop pineapple flesh.
• Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chopped pineapple, bay leaves, sugar, chile powder, and 1/4 teaspoon pimiento arabe. Cook, stirring often, about 15 minutes. Season with salt and set aside to cool. This can be made up to a day in advance; refrigerate until needed and discard bay leaves before using.
• Position rack in center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place adobo sauce in a medium saucepan and bring to a simmer over medium heat, adding water if sauce seems too thick. Place fish and shrimp in a large bowl; season with 1 teaspoon salt and remaining 1/4 teaspoon pimienta arabe and toss to combine.
• Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
• Tuck 4 clams into the stuffing of each pineapple; sprinkle cheese over each. Return pineapples to oven and continue baking until clams have opened, filling is bubbling, and cheese is lightly browned, about 20 minutes. Let stand several minutes before serving.

LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT

Steps:

• Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
• Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
• While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
• Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.