I am a fan of seafood. I’m always trying to come up with new dishes to feature the season’s best. Some of my favorite recipes from the Healthy You Diet cookbook include the Miso-Glazed Salmon, Crab Cakes, and Fish Tacos. But this Lobster with Ginger Rice recipe may be a new frontrunner.
As we approach lobster season (May is typically one of the best months to buy lobster), I wanted to make a light, yet flavorful meal with lobster as the centerpiece. It’s different from the typical seafood recipes mentioned above and will make a good impression on the family or dinner guests.
Sometimes lobster alone isn’t enough. When combined with rice, it becomes a more satisfying meal. The addition of lime zest and a little bit of ginger provides a fresh, citrusy flavor with a nice kick.
Being in Florida and close to the Caribbean, my family often vacations in the Bahamas. This dish reminds me of our family vacations and the delicious fresh seafood we’re able to enjoy while there. I hope you enjoy it as much as I do and leaves you with that vacation-like feeling.
- 2tablespoons sesami oil
- 1 shallotminced
- 1 clove garlicminced
- 1teaspoon gingerminced
- 1cup white rice
- 2cups vegetable broth
- 16ounces lobster tail
- 1teaspoon lime zest
- 1cup frozen peas
- 1tablespoon fresh lime juice
- 1/4teaspoon salt
- 1teaspoon chopped chives
- Heat the oil in a large skillet or Dutch oven.
- Add the shallot and garlic and sauté for 1 min or until tender. Add the ginger and sauté for an additional minute. Add the rice and toss to coat.
- Add broth and bring to boil. Add lobster, lime zest and peas. Reduce heat, cover and simmer for 20 – 25 min or until liquid is absorbed.
- Add salt, divide between two bowls and serve.