Description
A one-pan dish featuring succulent lobster, Cajun spices, and tender rice. This flavorful and hearty skillet meal is infused with the bold, zesty flavors of the South, making it a deliciously spicy seafood treat.
Ingredients
For the Cajun Lobster and Rice Skillet:
- 1 lb lobster tails (about 4 tails), thawed and meat removed from shells
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper (red, yellow, or green), diced
- 2 cloves garlic, minced
- 1 ½ cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for extra spice)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (for serving)
- 1 tablespoon butter (optional, for extra richness)
Instructions
Start by removing the lobster meat from the shells. If you’re using lobster tails, use kitchen shears or a sharp knife to cut down the middle of the shells, exposing the lobster meat. Gently pull the meat out of the shell, keeping it intact. Once the lobster meat is removed, slice it into bite-sized pieces for easy incorporation into the skillet. Season the lobster meat with a pinch of salt and pepper to taste.
In the large skillet, heat 1 tablespoon of olive oil over medium heat. Add the rice to the skillet and sauté it for 2-3 minutes, stirring occasionally. This step will help the rice develop a bit of a toasty flavor. Once the rice is lightly toasted, add the chicken broth and diced tomatoes to the pan. Stir everything together, then bring it to a simmer. Cover the skillet, reduce the heat to low, and let the rice cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed. Check the rice occasionally to ensure it doesn’t burn at the bottom. If necessary, add a little more chicken broth if the rice looks too dry.
While the rice is cooking, heat the remaining tablespoon of olive oil in a separate pan over medium heat. Add the chopped onion and bell pepper to the pan, cooking until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic to the pan and sauté for an additional minute, or until fragrant.
Once the vegetables are cooked, set them aside. This will allow you to focus on cooking the lobster and rice together.
In the same skillet where the vegetables were sautéed, add the lobster meat. Sauté the lobster over medium-high heat for 2-3 minutes, just until it turns opaque and starts to firm up. Be careful not to overcook the lobster, as it can become tough. After the lobster is cooked, remove it from the skillet and set it aside.
Once the rice has finished cooking, add the sautéed vegetables, cooked lobster, Cajun seasoning, smoked paprika, and cayenne pepper (if using) to the skillet with the rice. Stir everything together until the lobster and vegetables are evenly distributed throughout the rice. Taste the dish and adjust the seasoning with additional salt, pepper, or Cajun seasoning if desired.
For a touch of richness, add the tablespoon of butter to the skillet, stirring until it melts and incorporates into the rice. This will add a silky texture and enhance the flavors of the dish. Remove the skillet from the heat and sprinkle fresh parsley over the top for a pop of color and freshness. Finish with a squeeze of lemon juice to add a bright, citrusy note to the dish.
Serve the Cajun Lobster and Rice Skillet immediately, garnished with additional parsley and a wedge of lemon on the side. This dish pairs beautifully with a crisp salad or roasted vegetables, making for a complete and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 18-22g
- Carbohydrates: 45-50g
- Protein: 20-25g