Delightful curry lobster stew featuring succulent lobster tails along with a colorful mix of bell peppers, onions, carrots, and potatoes, thickened to perfection with cornstarch, and seasoned with cajun and curry spices.
1: Prepare all of the vegetables by dicing the potatoes, carrots, bell peppers, and onions.
2: Mince fresh garlic cloves and ginger.
3: Using clean lobster tails, remove the lobster meat from the shell and dice into chunky bite-size pieces.
4: In a heavy bottom pot, sauté the onions until slightly caramelized.
5: Add the bell peppers and sauté for 3 to 4 minutes.
6: Next, add the minced garlic and ginger. Sauté until fragrant for about 30 seconds.
7: Pour in the broth, the potatoes, and carrots.
8: Season with the seasonings, spices, and herbs listed. Cover and bring to a boil for 10-12 minutes or until potatoes are tender.
9: Adjust the seasonings to taste, add in the lobster plus the cornstarch slurry (thickening agent) and stir.
10: Cook for an additional 4-5 minutes or until the lobster is fully cooked.
11: Remove from the heat and let that sit for 3-4 minutes before serving.
