Coconut Lobster
Ingredients:
Meat of 4 medium-sized cooked lobsters,
shelled and cut into chunks
1/2 cup milk
1 cup cream of coconut
1 small onion, finely chopped
2 scallions, finely chopped
2 springs thyme
2 tablespoons curry powder
Salt and freshly ground white or black pepper to taste
Dash cayenne pepper
1/2 cup freshly grated Parmesan cheese
Fresh lime or lemon wedges
Preparation:
Preheat oven to 400, mix the milk and coconut cream
together. Heat in a large saucepan over moderate heat.
Add
the onion, scallions, thyme, and curry powder. Stirand cook for about 5 min.
Add
the lobster chunks, salt, pepper and cayenne.Cook
slowly for 7-8 minutes so that all flavors are wellblended.
Remove
to a baking dish and sprinkle with gratedcheese.
Bake
for about 15 min. or until lobster is browned.Serve
with lime or lemon wedges. Serve in the lobstershells
.
LOBSTER MEAT CASSEROLE
Ingredients:
1/3 cup butter
1 clove garlic, minced
2 pounds Maine lobster meat, cut into bite-sized pieces
1/2 cup cracker crumb mixture
3/4 cup Monterey Jack cheese, grated
1 Tablespoon butter
Preparation:
The lobster should be at room temperature before baking.
Preheat the over to 400° degrees. Heat the 1/3 cup of
butter in a saucepan, stir in the garlic and cook for about
1minute, stirring constantly. Do not let the butter or garlic
brown. Place the lobster in a buttered casserole dish and
toss with the melted butter.
Sprinkle the lobster first with the cracker crumbs, and then
with the cheese. Dot with remaining butter. Bake for 12 to
15 minutes, or just until the lobster is heated through and
the cheese is melted.