September 05, 2016
Dinner, Main Dish, Shellfish,
Lobster, Fruit, Coconut, Vegetables, South American, Quick Meals, Entertaining, Summer, Sunday Dinner, Steam, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Make it from scratch more
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"This lobster dish is intense and exotic in flavor and hails from the beach-fronted Bahian area of Brazil which is influenced by its large population of African slaves and well known for it's mix of cultural cooking.
Source: Dominique's Tropical Latitudes"
Remove lobster from the shell and cut the meat into bite-size chunks.
Place in a bowl; cover with lime juice. Season with salt and pepper; set aside.
In a large saucepan, heat vegetable oil; saute the onions, bell peppers, Scotch bonnet and cumin until onions are soft. Add lobster with lime juice, stirring briefly to coat the meat.
Add tomatoes, cilantro, coconut flakes, and milk. Bring to a boil; cook until thickened, about 10 minutes.
Add dende oil (palm oil); cook 3 minutes longer.
To serve; spoon the lobster chunks and sauce over white rice and garnish with cilantro.
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