My husband made rice pilaf to accompany the lobsters. He added just a small amount of curry to give it some flavor.

Rice Pilaf

¼ cup oil

1 shallot, thinly sliced
1 ½ tsp salt
Freshly ground black pepper
2 cups basmati rice
1 tsp curry
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary

Saute the shallot in 2 Tbs oil in a medium saucepan over medium low heat. Season with salt & pepper and cook until the shallots are soft, about 5 minutes.

 

Add the rice and remainder of the oil. Stir until the rice is light brown.

 

Stir in the curry and coat evenly.

 

Add the broth and increase the heat to medium. Add the bay leaf and rosemary. 

 

Cover and cook until all the broth has been absorbed by the rice and the rice is tender, about 15-18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.

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