Honduran Fire-and-Ice Lobster
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 fresh coconuts (optional)
1 jalapeno chile, 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 pounds 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
Garnish:
1 batch fried plantains
1/2 cup seeded and diced red bell pepper
1 bunch watercress, leaves only
2 cups shaved coconut
Instructions:
On a stable work surface lay out a damp towel and using the back of a heavy knife, whack each coconut along the circumference while rolling and rotating it along the toweled surface until the coconut starts to split open. To catch the water, give the coconut its last whack while holding it over a bowl. Once the coconut is open, pat the insides of it dry. Cover and refrigerate the coconut until ready to use..
Place the jalapeno, ginger, lobster stock, sugar, lime juice and coconut milk in a blender and puree until the mixture is smooth. In a nonreactive bowl toss the lobster with the pureed mixture and sprinkle with the red onion, shaved coconut, green onions, chives and cilantro. Place the mixture in the coconut halves, dividing it equally, and garnish with the plantain slices, bell pepper, watercress leaves and shaved coconut.
Yields 8 servings.
Recipe from Latina Magazine.