Honduran Fire and Ice Lobster

Name: Honduran Fire and Ice Lobster
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 4 fresh coconuts (optional); 1 jalapeno, chopped, with seeds; 2 tablespoons chopped fresh ginger; 1/4 cup lobster stock; 1 tablespoon sugar; 1/2 cup freshly squeezed lime juice; 1 (14 ounce) can unsweetened coconut milk; 1 1/2 lbs cooked maine lobsters, cut into 3/4 inch dice; 1/2 red onion, thinly sliced into half-moons; 1/4 cup shaved coconut; 2 tablespoons sliced green onions; 1 tablespoon finely chopped fresh chives; 3 tablespoons finely chopped cilantro leaves; 1 batch fried plantain; 1/2 cup seeded and diced red bell pepper; 1 bunch watercress, leaves only; 2 cups shaved coconut

Submitted by Axel of the flames

"Pulled this from a recent newspaper page and simply fell in love with it! I, once again, have yet to try this but I'm going to once I can find everything."

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Ready In:: 15mins
Ingredients:: 17
Serves:: 8

ingredients

4 fresh coconuts (optional)
1 jalapeno, chopped, with seeds
2 tablespoons chopped fresh ginger
¹⁄₄ cup lobster stock
1 tablespoon sugar
¹⁄₂ cup freshly squeezed lime juice
1 (14 ounce) can unsweetened coconut milk
1 ¹⁄₂ lbs cooked maine lobsters, cut into 3/4 inch dice
¹⁄₂ red onion, thinly sliced into half-moons
¹⁄₄ cup shaved coconut
2 tablespoons sliced green onions
1 tablespoon finely chopped fresh chives
3 tablespoons finely chopped cilantro leaves
1 batch fried plantain
¹⁄₂ cup seeded and diced red bell pepper
1 bunch watercress, leaves only
2 cups shaved coconut

directions

Place damp kitchen towel on a stable work surface. Using the back of a heavy knife, whack a coconut along its circumference while rolling and rotating it along the toweled surface until it starts to slit open. To catch the water, give the coconut its last whack in a heavy bowl. once open , pat dry insides of coconuts, then cover and refrigerate.
Place jalapeno, ginger, lobster stock, sugar, lime juice and coconut milk in a blender and puree until smooth.In a nonreactive bowl, toss lobster with the pureed mixture. Sprinkle with red onion, 1/4 cup shaved coconut, green onions, chives and cilantro. Place mixture in coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves, and 2 cups shaved coconut.