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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 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, thai
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.
Keyword cucumber, cucumber salad, lobster, rice, rice bowl
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