Authentic Jamaican Curried
Lobster
2 Whole Lobsters (Or lobsters tails and claws)
Teaspoon Adobo with Black Pepper Seasoning (sprinkle)
Teaspoon Garlic Powder (sprinkle, or 2-3 garlic cloves)
Teaspoon Lawry's Season Salt (sprinkle)
Teaspoon Black Pepper (sprinkle)
Teaspoons Curry Powder (a total of 6 teaspoons will be needed)
Cayenne Pepper (sprinkle)
1 Stalk Scallion
1 Stalk of Thyme
½ Whole Yellow Onion (Optional)
4-6 Pimento Seeds (Optional)
Bell Peppers
1 Scotch Bonnet Pepper (Optional)
½ Cup Boiling Water
½ Cup Olive Oil (or 2 Tablespoon margarine)
16 Inch Cast Iron Pot
Prep Time: 10 minutes.
Cook Time: 25-30 minutes.
Instructions: Steam your live whole lobsters until the color
changes to pink. Then allow to sit and cool, and remove from their shells. You
can skip this step if you purchased pre-cooked lobster tails.
Chop your lobster
tails and claws into bite size, or leave them whole, then place them into a
mixing bowl. Sprinkle all of the above powdered seasonings (except the curry
powder) onto the lobster and rub into the lobster. Then add 3 teaspoons of
curry powder into the bowl and rub over the lobster. Chop your onion, scallion
and thyme and leave on your cutting board.
Heat
oil in your cast iron, then add 3 teaspoons of curry powder to the hot oil.
Stir with a fork until all the powder have melted into the pot.
Next,
add your chopped lobster. Stir with a fork. Then add your chopped scallions,
onions, and thyme, and pimento seeds. Stir and cover the pot and allow to
simmer on low heat for 10 minutes.
Then
add your ½ cup of boiling water to the pot and your scotch bonnet pepper. Cover and allow to cook on medium-low
heat for 15-20 minutes.
Serve
with steamed white rice. Or, any other provisions you wish.
If
you enjoy this recipe and would like to try any of my other recipes, you may
purchase a copy of my cookbook; Mahogany Law’s Authentic Jamaican Cuisine; From
My Kitchen To Yours directly from
my website Author Mahogany Law, or you may purchase the kindle or paperback
version on Amazon..
Social Media Connections
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