A quick, flavorful dish made with cooked lobster meat that can be easily adapted to make the most of all kinds of leftovers.
Instructions
In a large frying pan or skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring often, for 4–5 minutes until soft and translucent.
Stir in the curry powder and cook for 1–2 minutes, stirring constantly, to release its aroma and deepen the flavor. Be careful not to let it burn.
Add the chopped tomato to the pan and cook for about 5-10 minutes, stirring occasionally, until the tomato has softened and formed a thick sauce.
Add the lobster pieces and pour in the stock. Stir to coat the lobster in the sauce. Reduce the heat to low and simmer gently for 3–5 minutes, or until the lobster is just heated through. Avoid overcooking to keep the meat tender.
Taste and adjust seasoning with salt and pepper if needed.
Serve immediately.
Notes
Spoon the curried lobster over hot, cooked rice or noodles, and serve.
Variations
For a richer flavor, you can add a splash of coconut milk along with the stock, and garnish with fresh chopped parsley or cilantro before serving.
You can add sliced red or green bell peppers, thinly sliced carrots, or fresh spinach at the same time as the tomato.
Use this same recipe substituting the lobster with cooked crab, cooked chicken, or cooked turkey cut into pieces, and using the apropriate broth. You can even prepare a vegan version using tofu.
Source
Food in America