Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 Scotch bonnet peppers, minced
• 1 red pepper, julienned
• 1 red onion, sliced thinly lengthwise
• 1 teaspoon curry paste
• 2 cups fish stock
• 2 cans coconut milk
• 3 lobsters, boiled, meat removed and chopped
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 1 can pineapple chunks, juice drained
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 4 scallions, chopped
• 1 cup cilantro leaves, chopped, plus extra for garnish
• 1 cup flaked coconut, toasted
• Jasmine Rice, recipe follows
• Water
• 2 cups jasmine rice
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• Toasted coconut, to taste

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Instructions

1. In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
2. Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
3. Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.