Move slider to AIR FRY/HOB mode, select the SAUTÉ function on Hi-5 and preheat the SmartLid™ for 30 seconds with lid open. Sauté sliced onions for 2 minutes until soft and lightly browned.
Add your diced carrots, celery and potato; sauté for an additional 2 minutes. Pour in lobster stock.
Close the lid, move the slider to PRESSURE mode and PRESSURE COOK on Hi for 10 – 15 minutes. Release the pressure by turning the valve to VENT, open the lid, check on the vegetables for softness and stir.
Add curry block, stir to dissolve, add more water if needed to get desired consistency. The soup should be able to just coat the back of a spoon. Close the lid and PRESSURE COOK on Lo for 10 minutes. Release the pressure by turning the valve to VENT, open the lid and stir.
Add cooked Japanese rice into the SmartLid™ together with the lobster tail and claw, move slider to AIR FRY/HOB mode, select STEAM function to steam for 5 minutes.
Serve rice topped with lobster kare, add sliced tail and garnish with pickled onions, chopped chives and picked dill fronds.
