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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 lobster tails, cooked |
1 tablespoon vegetable oil |
1 to 1 1/2 tablespoons asian blend |
4 cups fish or chicken broth |
1 tablespoon grated lime rind |
1/3 cup uncooked long-grain rice |
1 cup unsweetened coconut milk |
6 large mushrooms, sliced |
2 green onions, chopped |
1 thai or bird chile, halved |
1 tablespoon chopped fresh cilantro |
2 tablespoons fresh lime juice |
garnishes: fresh cilantro, lime wedge |
Directions:
1. Remove lobster meat from shell; slice and set aside.
2. Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
3. Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
4. *3/4 pound peeled and deveined shrimp may be substituted for lobster.
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