West Indian Curried Lobster

Colin Brown shows us a quick curry with real class, simply spiced with the characteristic Caribbean notes of citrus, coriander, pepper and chilli
West Indian Curried Lobster
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1.5 kg cooked lobster
  • vegetable oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 tbsp All-Purpose seasoning
  • 1 sprig thyme
  • 1 tbsp West Indian curry powder
  • salt and black pepper
  • boiled rice, to serve

Tips and Suggestions

All-Purpose Seasoning is a commercial blend of popular herbs and spices including salt, pepper, paprika, mustard, garlic, celery, cumin seed and other flavourings. Look out for it in ethnic grocers.


Halve the cooked lobster. Take out the meat from the claws and the body and chop it into chunky dice. Set aside, reserving the half shells for serving.

2. In a frying pan, heat a little vegetable oil and gently fry the onion, spring onions, garlic, and All-Purpose Seasoning until the onions are soft. Season to taste and add the thyme.

3. Sprinkle in the curry powder and cook until for about 30 seconds. Add the chopped lobster and 125ml of water and bring the mixture to a gentle simmer.

4. Adjust the seasoning to taste. Pile the curried lobster into the reserved half shells and serve with boiled rice.

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