Coconut Rice with Lobster

This recipe is for the best coconut rice I have ever put in my mouth. I’m not even bragging – it’s light, not sticky, and you get great flavor. And to make it even more luxurious, I’ve added lobster meat to the recipe for a slightly seafood-y flavor and just that wonderful lobster touch. This is one for the gods!!!

Coconut Rice with Lobster

Inspired by the coconut lobster rice at Mission Chinese on the Lower East Side here in NYC, I wanted to make a recipe that wasn’t sticky nor had that coconut residue. I also wanted some texture play against the rice, so instead of using just normal shredded coconut, I used Dang coconut chips for extra crunch. I was also feeling fancy, and boiled 4 lobster tails to include in the final product.

how to make coconut rice

  • combine rice, coconut milk, water, lemongrass, and ginger in a pot
  • bring to a boil, then bring down to a simmer and cook for 17 minutes
  • INSTANT POT OPTION: combine rice, coconut milk, water, lemongrass and ginger in an instant pot, and hit “rice” button — cook for the automated length of time. then continue with the below.
  • when done, stir in the optional lobster meat.
  • fluff with a fork and top with Dang coconut chips
  • serve!

I wanted some aromatics to come through – so included lemongrass and ginger in the mixture, so those flavor notes come through too. Like I said, this is one for the GODS.

Unghh. I could eat this every damn day.

Coconut Rice with Lobster

Mimi Newman
Coconut rice with lobster tail meat!
5 from 1 vote
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Course Side Dish
Cuisine American, Asian Fusion, Gluten Free
Servings 8 servings
Calories 281 kcal

Ingredients
  

  • 2 cups of jasmine rice
  • 13 oz light coconut milk – 1 can
  • 1/2 cup of water
  • 2 stalks of lemongrass smashed with the back of your knife
  • 1 knob of ginger peeled
  • 1 3 oz bag of Dang coconut chips
  • optional: 4 lobster tails blanched in boiling water for 5 minutes, chopped

Instructions
 

  • combine rice, coconut milk, water, lemongrass, and ginger in a pot
  • bring to a boil, then bring down to a simmer and cook for 17 minutes
  • INSTANT POT OPTION: combine rice, coconut milk, water, lemongrass and ginger in an instant pot, and hit “rice” button — cook for the automated length of time. then continue with the below.
  • when done, stir in the optional lobster meat.
  • fluff with a fork and top with Dang coconut chips
  • serve!

Nutrition

Serving: 1cupCalories: 281kcalCarbohydrates: 41gProtein: 8gFat: 8gSaturated Fat: 7gCholesterol: 36mgSodium: 164mgPotassium: 169mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword coconut lobster rice, coconut rice, jasmine rice, lobster rice, rice, Weight Watchers freestyle recipes
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