Entree: Réunion – Cari Langouste (Réunion-style spiny lobster curry in a fragrant tomato and spice sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 spiny lobster tails, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 large onion (8 oz/225 g), thinly sliced
- 4 cloves garlic (about 12 g), minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 2 tsp (4 g) curry powder
- 1 small hot pepper (such as bird's eye), finely chopped (about 5 g), optional
- 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) coconut milk
- 1 tsp (5 g) sugar
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- Salt to taste (about 1 tsp/5 g to start)
- 1/2 tsp (2.5 g) freshly ground black pepper
- Juice of 1 lime (about 1 tbsp/15 ml)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Prepare the lobster: using kitchen shears, split the shell down the center of each tail and lift the meat slightly so it remains in the shell; season lightly with salt and pepper.
2. Heat the oil in a large skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
3. Add the garlic, grated ginger, turmeric, curry powder, and chopped hot pepper (if using). Cook, stirring, until fragrant, about 1 minute.
4. Stir in the crushed tomatoes and tomato paste, then add the thyme and sugar. Simmer gently for 6–8 minutes to meld flavors and reduce slightly.
5. Pour in the coconut milk, adjust salt and pepper, and bring the sauce to a gentle simmer. Slide the lobster tails, shell side down, into the sauce so the meat is partially submerged.
6. Cover and simmer just until lobster is opaque and cooked through, about 6–8 minutes (do not overcook). Squeeze lime juice over the cari, sprinkle with chopped cilantro, and serve immediately with steamed rice or lentils.