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Thai Lobster Bowl

Thai Lobster Bowl

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


For the Rice

  • 2 cups Long Grain Rice
  • 1 qt Chicken Broth
  • 1 tsp Ground Ginger
  • 1 15oz can Coconut Milk full-fat
  • 1 tsp Basil
  • ¼ cup Sriracha

For the Lobster

  • 9 Lobster Tails removed from shells
  • 1 stick Butter
  • 1 tsp Red Pepper Flakes
  • 3 Garlic Cloves minced

For the Cucumber Salad

  • 1 English Cucumber thin sliced
  • 3 Radishes thin sliced
  • ½ bunch Cilantro chopped½
  • 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 lobster and keep warm.
  • 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.
Keyword cucumber, cucumber salad, lobster, rice, rice bowl
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