Malagasy Lobster over Coconut Rice

Malagasy Lobster

Last week, my students created a dish from Madagascar called Malagache Lobster.  Though, I was informed that it’s actually called Malagasy Lobster.  I stand corrected!  This lobster dish is pretty interesting but definitely not huge in flavor.  However, if you are one that is not a fan of salt, or perhaps, the American palate, you will love this!  It’s a super simple recipe filled with the staples of the island: coconut, tomatoes, ginger and of course seafood.  Take a look, and if you create the dish, let me know!

What would I add?  Salt and heat!  But again, those aren’t authentic to the island, so I omitted it to gain a glimpse the culture there.  Overall, very unique dish!  I probably won’t make it again, just due to my husband not very interested in it, but then again… if I added heat?  🙂

Malagasy Lobster over Coconut Rice (adapted from Recipes 4 US)

  • 2 tbsp Olive Oil
  • 4 large Tomatoes, chopped
  • 1 Onion, finely chopped
  • 2-inches Fresh Ginger, grated
  • 2 Garlic Cloves, chopped
  • Salt
  • The meat of 2 Cooked Lobsters

Heat the oil in a saucepan, add the tomatoes, onions, garlic and ginger and sauté for 10 minutes over a low heat, stirring from time to time.

Add the lobster meat to the tomato mixture, season with salt, mix well and cook, stirring, for about 5 minutes or until heated through.  Serve over top of Coconut Rice (see recipe below.)

Coconut Rice:

  • 2 cups of Jasmine Rice
  • 1 cup coconut milk (stirred)
  • 2 cups water
  • 1/2 tsp. salt

Place all ingredients in rice cooker and cook until fluffy.  If you let it sit longer, the rice will become stickier.

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