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. Stir

and cook for about 5 min.

Add the lobster chunks, salt, pepper and cayenne.

Cook slowly for 7-8 minutes so that all flavors are well

blended.

Remove to a baking dish and sprinkle with grated

cheese.

Bake for about 15 min. or until lobster is browned.

Serve with lime or lemon wedges. Serve in the lobster

shells.

 

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.