Related recipes: Citrus, Coconut, Fruit, Lobster, Main Dishes, National Fisheries Institute, Seafood
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
4 each 1 1/2 pound Maine lobsters
8 Tbs butter
2 Tbs shallots, finely minced
2 oz white rum
3 mangoes, peeled, pureed
1 1/2 cups unsweetened coconut milk
1 Tbs fresh lemon juice
1 dash Worcestershire sauce
1 pinch each salt & cayenne pepper
Directions
Boil lobsters for 9 minutes. Let cool, remove meat from shell, insuring tail and claws remain whole. Reserve elbow, body and leg meat for mango timbale, if desired.
Clarify butter in large skillet, sauté shallots, lobster tail and claws in order. Flambé with rum. Sauté until lobster is done, approximately 3 minutes. Remove lobster and keep warm.
In remaining liquid add coconut milk, lemon juice, Worcestershire, cayenne and salt. Whisk in mango puree. Reduce over medium heat to desired thickness. Serve lobster over sauce.
Alejandro H. Rave, Hilltop House Restaurant, Ellsworth, Maine, 1995; Maine Lobster Promotion Council.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
