Coconut Curry Lobster Rolls

Ingredients

1 lb. Phillips Lobster Meat
4 Tbsp. butter, divided
4 top-sliced hot dog buns
cilantro, for garnish

Coconut Curry Sauce
1/2 head garlic, peeled
1/2 onion, peeled and cut into eighths
2 Tbsp. canola or vegetable oil
1 Tbsp. ginger paste
1 Tbsp. lemongrass paste
1 can whole fat coconut milk, unsweetened
1 tsp concentrated chicken stock paste (or 1 chicken bouillon cube)
1 Tbsp. curry powder
1 lemon, zested
salt, to taste
pepper, to taste

Cooking Instructions

Prepare Coconut Curry Sauce:

• In a food processor, process garlic and onion until almost paste-like. Remove and set aside.
• Heat oil in large pan over medium-high heat. Add garlic and onion mixture, ginger paste and lemongrass paste. Cook for 3-4 minutes or until fragrant.
• Stir in coconut milk, chicken stock paste, curry powder, lemon zest, salt and pepper. Continue cooking (occasionally stirring) over medium heat until flavors are fully integrated and sauce has thickened (about 5-10 minutes).
• Fold in Phillips Lobster Meat and stir until it’s well coated and heated through. Lower heat to low and stir occasionally until ready to serve.

Build Coconut Curry Lobster Rolls:

• In a separate large pan, melt 2 Tbsp. butter over medium heat. Toast 2 buns on all sides (30-60 seconds per side) until golden brown. Remove and repeat with remaining buns.
• Top each bun with a generous amount of coconut curry lobster and fresh cilantro. Enjoy!

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