Tuesday, October 26, 2021

Delicious Lobster and Scallops With Coconut Flavored Rice

Prepare time: 1 hour
Serves: 4 people
Lobster and scallops with coconut rice is a unique recipe packed full of flavor. It is the type of dish I like to make on special occasions to celebrate something with my family. Who doesn’t like to celebrate with a meal like this?
Lobster is packed with lots of goodies — it is a rich source of copper as well as selenium and contains phosphorus, Vitamin B12, magnesium, Vitamin E, as well as Omega-3 fatty acids, which help decrease inflammation in your body. This lobster and scallops recipe takes a little bit of time, but it is not that difficult and well worth the effort.


  • 1 pound 5 ounces (600 gm) cooked lobster
  • 1/2 pound (250 gm) fresh scallops
  • 3/4 cup French beans
  • 1 carrot (small)
  • 3 shallots (sliced)
  • 2 slices ginger
  • 1 chili (cut into pieces)
  • 2 cloves garlic (mashed)
  • 3 tbsp oil
  • 1/2 tsp cooking wine
  • 1 pinch pepper


  • 1 tbsp bean paste
  • 1 tsp cooking wine
  • 1 tsp sesame oil
  • 1/2 tsp brown sugar
  • 1 tsp soy sauce
  • 1.5 tsp cornstarch
  • 3/4 cup water


  • 1 cup basmati rice
  • 8 Butterfly pea flower petals (usually used as herbal tea), soaked in boiling water
  • 1/2 cup coconut milk
  • 3 pandan leaves
  • 1/4 tsp salt



Mix together all ingredients for rice and cook in coconut milk and butterfly pea flower water (Basmati rice requires more water).



Marinate scallops with cooking wine and a pinch of pepper.



Cut lobster meat into pieces, retain head and tail.



Add oil to the wok and fry sliced shallots till brown. Take out 1 tbsp of oil and all the fried shallots from the wok (to be used when cooking the lobster meat in Step 7 later).


Sauté ginger, chili, and mashed garlic till fragrant.



Add in scallops. When half cooked, add in vegetables.



When almost cooked, add in lobster meat, oil, and fried shallots (from Step 4 above) along with all sauce ingredients (except cornstarch and water).



Stir in cornstarch and water to thicken the sauce.



You are now eady to serve your Lobster and Scallops With Coconut Flavored Rice.


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Jenny Low
Jenny is from Malaysia but lives in beautiful Melbourne Australia. When she isn't cooking up a storm in the kitchen, she enjoys spending the time to nurture her garden.

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