Coconut Curry Lobster

If I have counted right, there are ten lobster recipes in this cookbook. My budget normally does not say yes to that much lobster in one year. But we are in a pandemic, and the price of lobster has dropped, so we'll see if we can get all these recipes done within budget and help the lobster industry at the same time. I completed one (Sylvia's Secret Lobster Newburg), but substituted crabmeat that I had in the fridge. Today's recipe uses softshell lobster, which produced 1/2 cup of meat per 1 lb lobster.

I was happily measuring and adding ingredients to the simmering pan when all of a sudden I did something I never do, because I know better (usually, hah!). I grabbed the tall container of sea salt and opened it and thought to self, "Self, you can just sprinkle a little Salt right over the pan, that's what you can do." Normally, being extra careful, in case Salt decides to prank me and empty entire canister into a measuring spoon, I measure over the sink, not the actual cooking dish. But alas, I was careless, heaven knows why I threw caution to the wind, but I did. And, yes, the Salt container decides to empty a fair amount of its contents into the pan. I looked on in horror as the Salt began to melt into the liquid. I grabbed a spoon and began to lift unmelted salt crystals out of the pan and toss them into the sink. I rescued what salt excess was possible.  

As if the Salt Snafu wasn't enough, I'm following the recipe and see the measure for Curry Powder and believe it and begin to measure it out. Aaagh! Will I never learn? For our anniversary, my sweetheart brought home lobster. We had some leftover (I know, its a rarity, but it happened, pure miracle, I say). So next day he made Lobster Curry (not with this recipe). We came to the conclusion that Curry is very strong, and masks the flavor of the lobster, and so, if we plan to use curry and lobster together again, Go Light On Curry. Thankfully, I remembered in time to not go for the second measure of curry. But it was still too strong for the delicate flavor of the lobster.

The recipe calls for cilantro, and we are not keen on cilantro in this house. So I substituted parsley, as we have quite a bit growing in the herb garden right now.

I wish I had remembered to squeeze some lemon on the meal. That might have cut the heavy salt flavor. I did put the lobster mixture over brown rice. Plenty of rice helped make the saltiness more palatable. Ah, lessons learned!