LOBSTER - "Fire and Ice"
FIRE & ICE LOBSTER
You will impress any dinner guest, or even just your SO, with this recipe for Honduran Fire and Ice Lobster from The Great Ceviche Book. No need to go out and spend your hard earned cash on a fine lobster dinner, when you can make it at home. Just reading the ingredients for this ceviche recipe will make your mouth water. Be prepared to accept some pretty hefty compliments.
Makes 8 servings
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 can (14 ounces) unsweetened coconut milk
1 1?2 pounds cooked lobster meat, cut into 1?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 fresh cilantro leaves
1 batch fried plantains
1?2 cup seeded and diced red bell pepper
1 bunch watercress, leaves only
2 cups shaved coconut
Lay out a 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 split open. To catch the water, give the coconut its last whack in a heavy bowl. Once open, pat the insides of the coconuts dry, cover, and refrigerate.
Place the jalapeno, ginger, lobster stock, sugar, lime juice, and coconut milk in a blender and puree until smooth. In a nonreactive bowl, toss the lobster with the pureed mixture. Sprinkle with the red onion, the 1?4 cup shaved coconut, green onions, chives, and cilantro. Place the mixture in the coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves, and the 2 cups shaved coconut.
Reprinted with permission from The Great Ceviche Book by Douglas Rodriguez, copyright © 2003, 2010. Published by Ten Speed Press, a division of Random House, Inc