FILED UNDER: Dairy Free Dinners Gluten Free Lunches Seafood

Roasted Lobster Tails with Tumeric, Coconut Rice

Garlic-roasted lobster over a bed of tumeric-spiced rice boiled in homemade lobster broth from the tail shells - in short, this is heaven!
Ratings
5/5
JUMP TO RECIPE

Prep

20 min

Cook

45 min

Servings

6

Cooking any part of lobster can be quite intimidating, but once you learn the quick and easy process to separate the meat from the tail shells – these lobster tails will become a favorite for you! They roast fast and yield an amazing, juicy flavor, with no special tools required to cook other than a pot, pan, and oven.

In this recipe, I use the lobster tail shells to make a tasty broth that adds an additional layer of flavor to the tumeric-spiced rice that is cooked in olive oil, roasted coconut butter, and onions. 

Like most traditional recipes that spotlight lobster, I do include a lot of garlic, but I opted to remove the dairy butter and replace with olive oil and coconut butter.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂

Lobster Tails with Tumeric, Roasted Coconut Rice | GF, DF | Best Lobster Tails Recipe

RECIPE

Roasted Lobster Tails with Tumeric, Coconut Rice

Ingredients

For the Roasted Lobster Tails:
  • 6 lobster meat tails
  • 4 & 1/2 tablespoons of olive oil
  • Juice of 2 lemons freshly squeezed
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1/2 teaspoon of coriander
  • 1/3 cup of fresh chopped parsley
  • 3 minced cloves of fresh garlic
For the Lobster Broth
  • 6 lobster tails (separated from the meat)
  • 12 cups of water
  • 1 tablespoon of salt
  • 1 and 1/2 halved onions
  • 2 halved carrots
  • 2 ribs of halved celery
  • 1 tablespoon of black peppercorns
  • 1 tomato quartered
  • 2 smashed cloves of garlic
  • 2 dried bay leaves
For the Tumeric Rice
  • 2 cups of long-grain white rice
  • 3 tablespoons of olive oil
  • 1 tablespoon of roasted coconut butter or unrefined coconut oil
  • 1/2 finely chopped onion
  • 2 teaspoons of tumeric
  • 1/4 teaspoon of ground black pepper
  • 4 cups of the lobster broth

Directions

For the Lobster Tails & Broth:
  1. Snip off the legs from the washed lobster tails, crack the ribs, and carve out the lobster meat carefully from the shells
  2. Place the lobster meat tails in a baking pan
  3. In a small bowl, add olive oil, lemon juice, salt, black pepper, paprika, coriander, and parsley and then mix them together
  4. Pour the mix over the lobster meat tails to cover completely
  5. Add minced garlic equally over the lobster meat tails
  6. Set the lobster meat tails aside to marinate for 20 minutes while making the lobster broth
  7. In a large dutch oven or cooking pot, add water over high heat until it has reached a boil
  8. Once the water is boiling, add the lobster shells and salt
  9. Remove the foam that rises to the top after a few minutes
  10. Add onions, carrots, celery, tomatoes, garlic, black peppercorns, and bay leaves
  11. Cover the pot with a lid and cook over medium heat for 20 minutes
  12. Preheat the oven to 375 degrees Farenheight while the broth is cooking
  13. After 20 minutes have passed, remove the broth ingredients and discard (use a seive to clean the broth completely)
  14. Set the broth aside and reserve 4 cups to cook the rice
  15. Add olive oil and roasted coconut butter to a cooking pan or dutch oven over medium heat
  16. Add onion and saute for 5 minutes or until golden
  17. Add the rice and tumeric to the pot and mix together to incorporate equally for a minute or two
  18. Add the lobster broth and ground black pepper
  19. Shake the pot to let the rice set at an equal level with the bottom
  20. Cover the pot immediately with a lid and cook over low heat for 25 minutes
  21. While the rice is cooking, place the baking pan with the marinated lobster meat tails into the oven uncovered
  22. Roast the lobster meat tails for 20 minutes and remove
  23. Remove the lid over the pot of rice after 25 minutes and let the rice cool in the pot for 10 minutes
  24. Serve the lobster meat over the rice, and add a splash of the sauce from the baking pan
NUTRITION FACTS (PER SERVING)

Roasted Lobster Tails with Tumeric, Coconut Rice:

Calories: 510 | Total Fat: 15 g | Cholest: 190 mg | Total Carb: 62 g | Protein: 32 g

Click here for full nutrition label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 
 

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Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

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