Curry Lobster Roll Recipe
Food Recipes | Fusion | Indian | Sandwiches | Sauces
This Curry Lobster Roll blends Indian flavors with New England style to give you a new take on a classic sandwich.
PREP TIME
15 mins
COOK TIME
20 mins
SERVINGS
4
Ingredients
- 1/2 head garlic, peeled
- 1/2 onion, peeled and cut into 1/8ths
- 2 Tbsp canola or vegetable oil
- 1 Tbsp ginger paste
- 1 Tbsp lemongrass paste
- (1) 13 or 14 oz can whole fat coconut milk, unsweetened
- 1 tsp concentrated chicken stock paste (or 1 chicken bouillon cube)
- 1 Tbsp curry powder
- 1 lemon, zested
- Salt, to taste
- Pepper, to taste
- 1 lb Phillips Lobster Claw & Knuckle
- 4 Tbsp butter, divided
- 4 top-sliced hot dog buns
- Cilantro, for garnish
COOKING INSTRUCTIONS:
Curry Lobster Roll
- In a food processor, process garlic and onion until almost paste-like. Remove and set aside.
- Heat oil in large pan over medium-high heat. Add garlic and onion mixture, ginger paste, and lemongrass paste. Cook for 3-4 mins or until fragrant.
- Stir in coconut milk, chicken stock paste, curry powder, lemon zest, salt, and pepper. Continue cooking and occasionally stirring over medium heat until flavors are fully integrated and sauce has thickened (about 5-10 mins). Stir in lobster and continue cooking for another 2 minutes max. Lower heat to low and stir occasionally until ready to serve.
- In a separate large pan, melt 2 Tbsp butter over medium heat. Toast 2 buns on all sides (30-60 seconds per side) until golden brown. Remove and repeat with remaining buns.
- To build each Coconut Curry Lobster Roll: Top 1 bun with a generous amount of lobster and garnish with fresh cilantro. Repeat with remaining ingredients. Enjoy!
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