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Coconut Lobster
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Submitted by:
Jimmy |
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This dish has Indian flairs, it is sweet and spicy with a cooling flavor from the coconut milk |
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INGREDIENTS:
- 4 large , Lobsters Cooked, Meat Extracted and Cut into Chunks
- 2 large , Scallions Finely Chopped
- 2 sprig(s) , Thyme
- 1 small , Onion Finely Chopped
- 1 cup(s) , Cream of Coconut
- 1/2 cup(s) , Milk
- 1/2 cup(s) , Parmesan Cheese Grated
- 2 tablespoon(s) , Curry Powder
- 0 to taste , Salt and Pepper
- 1/8 teaspoon(s) , Cayenne Pepper
- 2 large , Lemons Cut into Wedges
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| Instructions: |
While oven is pre-heating to 400° F, mix the milk and coconut cream together and heat in a large saucepan over moderate heat. Add the onion, scallions, thyme, and curry powder, then stir and cook for about 5 minutes. Add the Lobster Chunks, salt, pepper and cayenne. Cook slowly for
7-8 minutes so that all flavors are well blended. Remove to a baking dish and sprinkle with grated cheese. Bake for about 15 minutes, or until Lobster is browned. Serve in the Lobster shells with lemon or lime wedges to the side. |
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