Lobster Meat with Stewed Rice


  • 2 (2-pound) live lobsters; reserve livers and/or roe
  • 3 medium-ripe tomatoes, peeled and diced
  • ¼ cup lemon juice
  • 2 tablespoons tomato paste
  • salt to taste
  • ¼ pound shelled deveined shrimp
  • ¾ cup melted butter or margarine
  • ½ cup water
  • 1 tablespoon flour
  • 1 bay leaf, split
  • 1 medium onion, chopped
  • 1 teaspoon white pepper
  • 1 green pepper, diced
  • 2 cups cooked curried rice


  1. Split lobster lengthwise down the middle and remove center vein.
  2. Clean the lobster by removing the viscera (but save the livers and roe) and the veins and crack the claws.
  3. Sprinkle with lemon juice and salt, dot with butter, and roast in a preheated oven at 350°F for 30 minutes.
  4. Brush with butter once or twice.
  5. Remove claws, crack, and take out all meat, including the tail meat.
  6. Reserve shells.
  7. Dice meat, mix with liver and/or roe found in lobsters.
  8. Prepare a roux (brown the flour in butter), add onion and green pepper, and cook until tender; then stir in tomatoes and the tomato paste to make a gravy.
  9. While gravy is simmering, boil shrimp in ½ cup water with salt and split bay leaf for 15 minutes.
  10. Retain stock.
  11. Add stock to gravy, stir in salt and pepper, then lobster meat and shrimp, continue simmering until well cooked.

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