{"id":7806,"date":"2021-11-09T09:42:52","date_gmt":"2021-11-09T16:42:52","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7806"},"modified":"2023-01-23T11:16:54","modified_gmt":"2023-01-23T18:16:54","slug":"curried-lobster-of-trinidad","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/11\/09\/curried-lobster-of-trinidad\/","title":{"rendered":"Curried Lobster of Trinidad"},"content":{"rendered":"<p>The firm meat of the lobster holds up well in this <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/10\/15\/sizzling-seafood-part-two\/\">curry<\/a>, a Trinidadian example of the East Indian influence in the West Indies.\u00a0 Some cooks add vegetables such as potatoes to this dish, but we prefer to keep it pure and to serve it in the traditional manner\u2013over steamed rice. Editor&#8217;s note: You&#8217;ll find a lot more about curries in general in <a href=\"https:\/\/www.dave-dewitt.com\/digital-bookstore\/\">Dave DeWitt&#8217;s A World of Curries<\/a>. Which, not coincidentally, is where we found this excellent recipe.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Curried Lobster Ingredients<\/h3>\n<ul>\n<li>3 tablespoons vegetable oil<\/li>\n<li>3 tablespoons butter<\/li>\n<li>3 tablespoons Trinidadian Curry Paste, recipe <a href=\"https:\/\/www.fieryfoodscentral.com\/2009\/05\/14\/a-world-of-curries-making-curry-powders-and-pastes\/\" target=\"_blank\" rel=\"noopener\">here<\/a><\/li>\n<li>2 onions, chopped<\/li>\n<li>2 cloves garlic, crushed and minced<\/li>\n<li>1 tablespoon freshly grated ginger<\/li>\n<li>3 medium tomatoes, chopped<\/li>\n<li>2 tablespoons lime juice<\/li>\n<li>2 pounds cooked lobster meat<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Combine the vegetable oil and the butter and heat in a large skillet.\u00a0 Add the curry paste, onions, garlic, ginger, tomatoes, and lime juice and cook for about 30 minutes, stirring occasionally.\u00a0 This sauce should be very thick.<\/li>\n<li>Add the lobster, stir well, and simmer for about ten minutes.\u00a0 Serve over steamed rice.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@heftiba?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Toa Heftiba \u015einca<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/gray-steel-cooking-pan-near-orange-lobster-940301\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The firm meat of the lobster holds up well in this curry, a Trinidadian example of the East Indian influence in the West Indies.\u00a0<\/p>\n","protected":false},"author":5,"featured_media":7809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[736,466,735,741,737,166,165,738,739,740],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7806"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7806"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7806\/revisions"}],"predecessor-version":[{"id":7810,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7806\/revisions\/7810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7809"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}