Thai Lobster Bowl

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When you see lobster you might think – no way can I feed the whole family that for a weeknight meal. In actuality – when you make it at home, lobster isn’t really that much more than a steak or a nice roast. And while it might be a little scary – butter poached lobster is one of the easiest things to make, promise. These Thai Lobster Bowls are going to be a real win.

Thai Lobster Bowl
Thai Lobster Bowl

You need to start the cucumber salad first, to give it enough time to really come together and develop the flavors. You can even make it up to the night before if you like, just be sure to put it in an airtight container. One tip, if you want it to last longer – slice a little thicker on both the radishes and cucumbers. It really is a light and bright salad that would be good for lunch meal prepping.

Thai Lobster Bowl

If you aren’t sure how to remove the lobster tails from the shells, this is how I do it. Using kitchen shears, cut along each side of the underbelly (feet side). Then I lay the tail on a cutting board (feet down). Place a towel over the top of it and with the base of your palm give it a couple of good whacks along the tail. Then grab each side of the shell and pull apart to make the opening bigger. Gently remove the tail meat, pulling slightly to make sure you get all of the tail out of the shell.

Thai Lobster Bowl

Now Let’s Get Cookin’!


Thai Lobster Bowl

A super easy but so decadent rice bowl that your whole family is going to devour!
Course Main Course
Cuisine American, thai
Keyword cucumber, cucumber salad, lobster, rice, rice bowl
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


For the Rice

  • 2 cups Long Grain Rice
  • 1 qt Chicken Broth
  • 1 tsp Ground Ginger

For the Lobster

  • 9 Lobster Tails removed from shells
  • 1 stick Butter
  • 1 tsp Red Pepper Flakes
  • 3 Garlic Cloves minced
  • ¼ cup Sriracha
  • 1 tsp Basil
  • 1 15oz can Coconut Milk full-fat

For the Cucumber Salad

  • 1 English Cucumber thin sliced
  • 3 Radishes thin sliced
  • ½ bunch Cilantro chopped
  • ½ cup Apple Cider Vinegar
  • 1 tsp Sesame Seeds
  • 1 tsp Red Pepper Flakes
  • 1 tsp Basil
  • 1 tsp Ground Ginger


  • Prepare all of the ingredients.
  • In a bowl, combine cucumber salad ingredients. Cover and place in refrigerator until ready to serve.
  • In a saucepan over medium heat, add all rice ingredients. Cover and cook for 17 minutes. Remove from heat, without removing lid, until ready to serve.
  • In a large saute pan over medium heat, add butter, garlic and red pepper flakes. Once melted, add lobster tails. Cook for 7-9 minutes. Remove from pan and keep warm. Do not discard melted butter.
  • Add coconut milk, Sriracha and basil to melted butter. Increase heat to medium-high, while stirring to fully combine.
  • In a shallow bowl, add portion of rice. Place portion of cucumber salad to one side then in one or two lobster tails to each. Drizzle butter sauce over top of lobster and rice.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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6 thoughts on “Thai Lobster Bowl

  1. petra08 – A total foodie, love to grow my own, forage, cook and eat food, cheese is always a favourite! You can also find me on Twitter & Instagram @FoodEatLove!
    petra08 says:

    This is my kind of food! I love everything from the rice to the cucumber salad and of coyrse, the lobster, what a total treat! Thank you for bringing this to Fiesta Friday! Recipe saved 🙂

  2. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    The only place I can find baby lobster tails is Costco…I envy those of you living on the East coast. This looks wonderful, thank you so much for sharing with us at Fiesta Friday.

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