Honduran Fire-and-Ice Lobster
4 fresh coconuts (optional)
1 jalapeño, chopped, with seeds
2 tbsp. chopped fresh ginger
1/4 cup lobster stock
1 tbsp. sugar
1/2 cup freshly squeezed lime juice
1 can (14 oz.) unsweetened coconut milk
1 1/2 lb. cooked Maine-lobster meat, diced
1/2 red onion, thinly sliced into half-moons
1/4 cup shaved coconut
2 tbsp. sliced green onions
1 tbsp. finely chopped fresh chives
3 tbsp. 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
On stable work surface lay out damp towel. Using back of heavy knife, whack each coconut along circumference while rolling and rotating along toweled surface until coconut starts to split open. To catch water, give coconut its last whack while holding over bowl. Once open, pat insides of coconut dry, cover, and refrigerate.
Place jalapeño, ginger, lobster stock, sugar, lime juice, and coconut milk in blender and purée until smooth. In nonreactive bowl toss lobster with puréed mixture. Sprinkle with red onion, shaved coconut, green onions, chives, and cilantro. Place mixture in coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves, and shaved coconut. Makes 8 servings.
Heat remaining butter in pan, add scallions, and cook until softened. Stir in cilantro, chiles, lime juice, polenta, and cream, and simmer 4 to 5 minutes, until thickened. Add tomatoes and finally corn. Season with salt and pepper and serve hot. Makes 4 servings.
~ Courtesy of Latina Magazine