📖 Instructions

1. First, prep your lobster. If using whole lobster, you'll need to cook it beforehand. I recommend steaming or boiling until cooked through (around 8-10 mins) then let it cool slightly before cutting the meat into bite-sized pieces. If using pre-cooked lobster meat, you can skip this step! Just make sure its cooled.
2. Next, rinse your rice thoroughly under cold running water. Trust me, this is super important for getting rid of excess starch and preventing a gummy mess. This is a crucial step so don't skip it!
3. Now, lets get the Jollof started! Heat your large pot over medium heat. Add the vegetable oil and let it heat up. Once hot, add your finely chopped onions and saute until translucent—this usually takes about 5 minutes, depending on your heat and how finely you chopped them.
4. Add the tomatoes, scotch bonnet pepper (finely chopped; adjust to your spice preference!), garlic, and ginger. Saute for another 5-7 minutes, stirring frequently, until the tomatoes soften and release their juices. The aroma should be amazing at this point.
5. Stir in the tomato paste and curry powder. Cook for another minute or two to let the spices bloom. This releases their full flavor, resulting in a more aromatic and delicious dish. You should be starting to get a beautiful deep red color forming!
6. Next, add your carefully rinsed rice. Stir everything well to coat the rice with the tomato mixture. Add in your vegetable or chicken stock. Make sure you're bringing the stock to a simmer.
7. Once simmering, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is almost completely absorbed. Do not lift the lid during this time, or the steam will escape and the rice may not cook evenly.
8. While the rice simmers, let's make that incredible lemon butter sauce. Melt the butter in a small saucepan over low heat. Once melted, add the lemon juice, zest, and a pinch of salt and pepper. Whisk everything together until smooth and combined. Simmer for about 2 minutes until slightly thickened.
9. Okay, the rice is almost ready! Once the liquid is mostly absorbed, gently stir in your cooked lobster meat, ensuring its evenly distributed throughout the Jollof. Cover again for another couple of minutes to ensure everything's warmed through. Make sure not to overcook it!
10. Finally, carefully remove from heat and fluff the rice with a fork. Add your lemon butter sauce and give it a gentle stir to coat the rice and lobster. Taste for seasoning and adjust if needed. Remember to taste!
11. Serve immediately. Garnish with some fresh herbs, like parsley or cilantro, and maybe a sprig of thyme, if you have some handy! Serve hot and enjoy this delicious and luxurious dish! You've earned it!