2 one pound lobster tails

1 cup Missimati Bayou Bouquet Fragrant White Rice

2 tbsp sesame oil, divided

1 stalk lemongrass, cut in 1/8 inch pieces then finely minced (may food process), about ¼ cup, divided

Zest from one lime

1 tbsp fresh ginger, peeled and finely minced

1 tbsp mint leaves, chopped

1 medium yellow onion, diced

½ cup cilantro, finely chopped

1 tsp fresh cumin seed, ground

1 tsp turmeric, finely chopped

3 tsp mild curry powder

1 tbsp fish sauce

3 tbsp jaggery (palm sugar), grated, or brown sugar

14 ounce can unsweetened coconut milk

Juice from one lime

1 cup pineapple, diced

¼ cup pineapple juice

¼ cup coconut, grated and lightly toasted (optional)

1 tsp corn starch

1 cup lobster stock from cooking lobster, divided


     In large stockpot boil 2 quarts water and cook lobster for 10 minutes. Remove, and when cooled, cut underside so that meat is removed easily leaving a shell for serving. Chop meat in ½ in pieces
For rice, heat 1 tbsp oil and quickly sauté ½ of lemongrass. Add rice, swirl to coat kernels and lightly toast, then add 1 ¾ cup hot water. Cover with a tight fitting lid, reduce to simmer, and cook for about 8 minutes. Then add ¼ cup pineapple juice, and cook for 8 more minutes, or until rice cooked. Stir with a fork, and set aside.
In medium saucepan, heat remaining 1 tbsp sesame oil. Add remaining ½ of lemongrass, lime zest, ginger, mint, yellow onion, ground cumin, turmeric, and curry powder. Sauté until onions almost translucent. Add coconut milk, ¾ cup lobster stock, jaggery or brown sugar, pineapple, lime juice, cilantro, and fish sauce, blend well and simmer at light boil for 20 minutes. Place corn starch in cup, then add ¼ cup of lobster stock and blend well. Add this to saucepan, and stir well. After liquids begin to thicken, add lobster and stir well. May thicken with more starch/lobster stock, or thin with lobster stock.
If desired for presentation, place empty lobster shell on plate, fill with rice, cover rice with Lobster Lime Curry sauce. Top with coconut. Enjoy!