{{ CREAMY LOBSTER RECIPES }} 1 pound shelled lobster meat (slightly undercooked if possible), cut into chunks Ingredients: 2 to 3 limes, juiced (or bottled lime juice) Salt and black pepper, to taste 4 tablespoons extra-virgin olive oil 3 medium onions, finely diced 1 large green pepper, finely diced 1 large red bell pepper, finely diced 4 to 5 tablespoons cilantro, chopped 2 tablespoons parsley, chopped 4 tablespoons basil, chopped (preferably Thai basil) 14-ounce can diced tomatoes with juice (or use fresh ones) 1/2 teaspoon cayenne pepper, or to taste (or substitute smoked paprika) 14-ounce can coconut milk 3 tablespoons (red palm) oil (optional) Portuguese or other hot pepper sauce, to taste Rice (optional) Directions: Place fish and lobster pieces in two separate shallow pans or bowls, coat with lime juice, sprinkle with salt and black pepper to taste, toss gently to combine, cover and refrigerate for about an hour. Put olive oil in a large Dutch oven or wok over medium heat. Add onion and chopped bell peppers. Cook until the onions are nearly translucent, about 10 minutes, stirring occasionally. Added chopped cilantro, parsley and basil (reserving some for garnish) and cook for 1 to 2 minutes. Add diced tomatoes and juice, salt, black pepper and cayenne pepper to taste. When the vegetables begin to steam, add the marinated fish and cover for 10 to 12 minutes, until a low boil is established. Add marinated lobster chunks and cook another few minutes. Remove lid and gently stir in the coconut milk. Add red palm oil over the top (optional) and garnish with chopped cilantro and Thai basil. For a kick, shake on some other hot sauce. Serve over rice or garlic bread...Yang meral Oishi :)
Posted on: Sat, 27 Sep 2014 18:01:41 +0000
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