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Lobster & Yellowtail Red Curry Bowl

seafood recipes

I went hooping for lobsters last night with some pros and I learned quite a bit. Hopefully the experience will help me personally score better results in the future. While we ended up with 8 lobsters, it was more action than I am used to. Curry and lobster are always a great combination and in this recipe I used Red Curry, which already has shrimp paste in it. This lends itself to a great curry dish for lobster and with all of the yellowtail around this year; I threw some of that in as well. This a very easy dish with the key factor being to secure a good Red Curry paste from a local Asian store.

Red Curry Lobster and Yellowtail


Serves 4

  • ¼ cup vegetable oil
  • 1 Tbsp. fish sauce-(optional)
  • 2 Spiny lobsters, tail meat removed, chunked
  • 1-pound yellowtail fillets, chunked
  • 2-3 Tbsp. red curry paste
  • 2 Cans coconut milk
  • 1 Tsp. sugar
  • 4 Fresh Kaffir lime leaves-Asian specialty stores
  • 1 Red Serrano chili pepper, thinly sliced-(optional as this will raise the heat)
  • 1-pound, assorted cut vegetables-red/yellow peppers, red onions, shredded carrots, haricot vert, asparagus chips, sliced mushrooms
  • ½ Bunch chopped cilantro
  • Steamed jasmine rice


  1. Begin by preparing the Lobster and Yellowtail as described. I prefer to simply tear off the tail and chop the meat raw, however you could par boil the lobster if that makes the meat removal easier for you.
  2. You can get a pot of the Jasmine Rice steaming to be ready in 30 minutes.
  3. Using a large, non-stick Sauté Pan, heat up the pan on high until it begins to smoke.
  4. Add the half of the oil and then sear and brown off the Lobster and Yellowtail only to sear the outside and to get some nice charring. Remove and place on a plate, hold on side.
  5. Add the remaining oil and then add the Vegetables to again get some charred/searing color on them. Remove and place with the Lobster and Yellowtail. DO NOT USE THE KAFFIR LIME LEAVES OR CILANTRO YET!
  6. While the pan is hot add the Red Curry Paste, Sugar and Coconut Milk and bring to a simmer. Use a whisk to incorporate and smooth out all of the curry paste.
  7. Bring to a boil to reduce and thicken the mix. When you see the curry begin to thicken (3-4 minutes), add the Lobster, Fish and Vegetables, KAFFIR LIME LEAVES and continue to simmer a few more minutes. Taste the sauce to ensure it is to your liking. Remember, you can always start with less curry paste and always add more in. Too much may give you a hotter sauce than desired.
  8. When the seafood and vegetables are done and the sauce is thickened and ready then you finish with the chopped Cilantro right at the very end.
  9. Serve in bowls and add a scoop of Jasmine Rice and serve.
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Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.