Thai Lobster Bowl

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.

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.

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.

Now Let’s Get Cookin’!

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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 minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

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

Instructions

• 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.