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
- 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.)
- 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.