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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Lobster Curry

Lobster Curry


  • 8 HIDDEN BAY® Canadian Lobster Tails
  • 6 Tbsp Cooking Oil
  • 2 Carrots, cut 2" julienne strips
  • ½ C Red Bell Pepper, thinly sliced
  • 1 C Cabbage Leaves, rough cut
  • 2 Tbsp Panang Curry Paste (if panang cannot be found you can use any red Thai curry paste)
  • 1 stalk Lemon Grass, peeled & thinly sliced
  • 1 C White Wine
  • 1 C Heavy Cream
  • 1 C Canned Coconut Milk
  • 2 Tbsp Honey
  • 2 tsp Lime Juice
  • ¼ C Green Onion, minced
  • TT Salt & pepper
  • 2 C Dry Jasmine Rice
  • 4 C Water


  1. Cook rice for 4 servings and keep warm for service.
  2. Cut the lobster tail in half using a sharp knife. Brush the lobster tails with 2 tablespoons of cooking oil and grill until cooked through.
  3. In a medium saute pan, melt the coconut oil. Sweat the carrots, cabbage, bell pepper, curry paste, and lemongrass for about 4 minutes. Add in the wine and cook to reduce by half. Add in the cream, coconut milk, lime juice and honey and heat gently. Season to taste with salt and pepper.
  4. Plating: Place rice in a bowl top with the lobster, standing the lobster tails up. Spoon the sauce over top and garnish with minced green onion.

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