Ingredients
- 1 1/2 to 2 pound whole lobster (steamed in the shell)
- 3 limes, whole (juiced)
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons oil (vegetable oil)
- 2 yellow onions, finely chopped
- 4 green onions, finely chopped
- 2 green bell peppers, finely chopped
- 1 Scotch bonnet pepper
- 1 teaspoon ground cumin
- 2 cups chopped tomatoes, with juice
- 1/4 cup chopped fresh cilantro
- 3/4 cup flaked unsweetened coconut (dried)
- 120 grams coconut milk (1/2 cup)
- 1/4 cup palm oil (red, otherwise known as Dende)
- Steamed rice
- Chopped cilantro, additional
How to Make
-
Step 1: Remove lobster from the shell and cut the meat into bite-size chunks.
-
Step 2: Place in a bowl; cover with lime juice. Season with salt and pepper; set aside.
-
Step 3: 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.
-
Step 4: Add tomatoes, cilantro, coconut flakes, and milk. Bring to a boil; cook until thickened, about 10 minutes.
-
Step 5: Add dende oil (palm oil); cook 3 minutes longer.
-
Step 6: To serve; spoon the lobster chunks and sauce over white rice and garnish with cilantro.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.