On a cool winter evening, bring a little island warmth to the table with this coconut lobster recipe, made with tender frozen lobster tails in a rich, creamy sauce. This easy winter dinner is a delicious taste of island comfort food, with quality ingredients from your local seafood shop in Sydney.
Ingredients
- 4 frozen lobster tails, thawed
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 400ml coconut cream
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh coriander, to serve
How to make it
- Melt the butter in a large pan over medium heat. Add the garlic and ginger and cook for about a minute, until fragrant.
- Pour in the coconut cream and lime juice. Let it simmer gently for a few minutes until it starts to thicken slightly.
- Add the lobster tails to the pan, flesh-side down. Simmer gently for 8–10 minutes, spooning the sauce over the top now and then, until the lobster is cooked through.
- Season with salt and pepper. Scatter with coriander and serve straight away with rice or crusty bread.
Tips for the best result
- Thaw lobster tails slowly in the fridge overnight for the best texture.
- Keep the sauce at a gentle simmer — boiling too hard can toughen the lobster.
- Use full-fat coconut cream, not coconut milk, for a richer sauce.
Why keep frozen lobster tails on hand
Frozen lobster tails are handy to have in the freezer when you feel like making dinner a little more special. Thaw them in the fridge, add a few simple ingredients, and you have the makings of a rich coconut lobster recipe without a last-minute trip to the seafood shop in Sydney.
Looking for more island comfort food or an easy winter dinner? Browse our latest seafood specials or visit our seafood shop in Sydney to pick up frozen lobster tails.
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