Curried Cous Cous and Steamed Lobster Tail

Curried Couscous with steamed lobster tails

With a perfect portion of asparagus, a dollop of curried pearl cous cous and a steamed lobster tail, this is the perfect meal for a date night!


  • 2 Lobster Tails – about 4 oz.
  • 1 cup Pearled Cous Cous
  • 1 tsp Curry
  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 2 Tbsp Olive Oil
  • 2 cups Chicken Broth
  • 10 spears Asparagus, cut lengthwise into halves


  1. In tajine or large saute pan with lid, pour in pearled cous cous. Whisk cous cous, olive oil, chicken broth, curry, paprika together and bring to a boil. Turn down and let simmer for 5 minutes.
  2. Add asparagus spears around the edges of the pot to steam/simmer. Continue to cook. Stir cous cous to make sure it is cooking evenly.
  3. Take two lobster tails and flip over. Using sturdy scissors, cut the underbelly of the lobster, opening up the cavity. Sprinkle with pepper.
  4. Place lobster tails, slit side down, on top of the cous cous, cover and let steam until shells turn red. About 15 minutes. Add more chicken broth to the pot if the cous cous is beginning to dry at all. It will get absorbed into the cous cous, so don’t worry.
  5. Test the asparagus with a fork to ensure they are tender.
  6. When lobster is bright red, turn off heat and remove entire tajine or saute pan from heat. Place lobster tails on cutting board and let rest until you can handle them a bit more easily.
  7. Flip them over and pry them open. Using a spoon, run it along the sides of the meat to dislodge it from the body. Gently pull it from the shell.
  8. To plate the dish, place asparagus onto plate, top with cous cous, add lobster shell to the top of cous cous and then gently top the lobster shell with the steamed meat.
  9. Serve promptly.


Original recipe from Megan Pence