The lazy-girls answer to a warm and cozy weeknight meal .

The more recipes I create the more I realize I like convenience, but don't we all!? I love when the fall rolls around and squash and pumpkin come into season. They're so versatile and pair extremely well with shell fish. The great thing about this recipe using canned pumpkin instead of fresh is that you can make this recipe all year round ands don't have to worry about the hassle of baking the pumpkin before hand. In saying that, nothing beats a freshly baked and slightly caramelized pumpkin...So, if you have the time to use fresh instead of can, this recipe will likely knock your socks off!
Sweet lobster and warm, earthy pumpkin
This recipe combines more than a few of my favorite fall and winter flavors. Earthy pumpkin puree and nutty coconut cream come together into a creamy sauce that's flavored with curry seasonings and aromatics. The lobster is then roughly chopped and rolled into the pumpkin curry before being spooned over fluffy basmati rice. Its a seagan fall favorite!
Pumpkin lobster curry
Ingredients
2 lobster tails, cleaned and split
1 can pumpkin puree
1 can coconut cream
1 cup basmati rice
2 cloves garlic
1/2 yellow onion, chopped
1 tbsp agave
2-3 tbsp Indian or Jamaican curry powder
Salt and pepper to taste
Method
Start by adding the basmati rice and 1 1/2 cups water to a deep sauté pan. distribute the rice evenly across the bottom of the pan and place the lobster tails in the center of the pan. Cover, cook the rice as directed and let the lobster tails cook simultaneously in the pan. The tails should be ready when the rice is tender and fluffy or the shells turns bright red.
Place the same pan back on the stove on medium heat, drizzle with oil and sauté the onions and garlic until the onions are soft and translucent.
Add 1 tbsp agave and 2 tbsp water to deglaze the pan. Give it a stir and turn the heat to low.
Now pour in one can of coconut cream and a can of pumpkin puree. whisk to combine and let simmer on low until warm.
Lastly , add salt and pepper to taste and then add in the chopped lobster. If The curry seasoning you used earlier was salt free, you may have to add more salt then usual. Make sure to do a taste test before taking it off of the stove.
Serve the pumpkin curry over rice and garnish with a basil leaf.

This dish is a great way to get more out of your lobster tails this season. You can easily add other vegetables like zucchini and red peppers or chickpeas to make a hearty dish that will feed the whole crew. Don't forget to let me know what you think of this dish in the comments below and subscribe to The Fish Bish on YouTube for weekly seagan recipes. What recipes you want to see seaganized!? Happy holidays, bishes!
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