THE GRAND MARLIN CARIBBEAN LOBSTER CURRY WITH COCONUT RICE AND SWEET PLANTAINS

TGM_lobster_curry_BIG

 


THE GRAND MARLIN

Gregg McCarthy

4 lobster tails (7-8 ox. Each)
1 carrot, bias cut
1 red bell pepper, large dice
2 stalks celery, bias cut
2 potatoes, peeled , diced into 1” cubes
3 green onions, bias cut
4 oz. green beans, fresh, cut into 1” pieces
12 pieces sweet plantains, available frozen, in grocery stores

Sauce:
1 oz. canola oil
1 yellow onion, 1” dice
1” knob fresh ginger, finely chopped
4 cloves garlic, finely chopped
1 habanero pepper, finely chopped
2 oz. butter
2 Tbsp. Jamaican curry powder
1 can unsweetened coconut milk
8 oz. chicken stock
½ bunch cilantro, rough chopped, for garnish

Rice:
2 cups long-grain rice
1 Tbsp. unsalted butter
1 can unsweetened coconut milk
1 cup water
¼ tsp. salt
1 can black beans

In a saucepot, heat the oil over medium gas heat. Add the onion, ginger, habanero, garlic, and season with salt and pepper. Saute for 5-8 minutes. Add the butter and the curry powder, and cook until the curry powder is dark golden brown. Add the coconut milk and chicken stock. Bring to a simmer and simmer for 15 minutes. Add the vegetables and the lobster and simmer about 15 minutes more or until the vegetables are soft and tender.

Rinse the rice in a sieve under cold running water for 2-3 minutes; drain well. Melt butter in a 2-3 qt. saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes. Stir in coconut milk, water, and salt and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Mix in the black beans just before serving. To serve, divide evenly into bowls, top with a scoop of rice and garnish with the chopped cilantro. Serve immediately. Serves 4-6