Lobster Tail Curry

How is shrimp different from prawn or lobster?  The technical answer has something to do with invertebrates and crustaceans and gills, but I always want to answer with: small, medium, large; and cheap, expensive and very expensive.  I guess you can figure out what belongs to which category.

In many recipes, invertebrates can be substituted for crustaceans, just like this recipe can use either shrimp or prawn as well.  I’ve tried this recipe using all three but I must say that it is best cooked with the largest and most expensive 🙂 The texture and fat of the lobster make for a better match with curry.  As with most curry dishes, the meat used can be plenty or scarce.  Even with lesser meat, the curry sauce in itself makes a delicious meal, just pour it over steamed rice.  Fortunately, the curry sauce absorbs the flavor of the meat and spices so no worries about totally losing the lobster taste.


2 large lobster tails, shelled and cut into small pieces

4 tbsp curry powder

1 large tomato, chopped

1 large onion, chopped

6 tbsp butter

1 cup water

Salt & pepper to taste

1 medium fresh lemon, cut in half


In a large wok, heat the butter (medium heat)  until melted, making sure not to burn it

Add onions and saute for about a minute

Add tomatoes and saute for a minute

Add curry powder and cook for a couple of minutes

Add lobster, water and sprinkle with salt & pepper

Increase heat to boil

Reduce heat and let simmer for 15-20 minutes, stirring constantly

Remove from heat and serve immediately, squeezing the lemons over the dish

Best served with steamed rice

(Makes 3-5 servings)


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