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Lobster in coconut cream



Lobster                                                                 6

Sliced onions                                      250 g

Sliced tomatoes                                                500 g

Fresh ground chilli                           5 g

Crushed garlic                                    30 g

Crushed ginger                                 20 g

Soya sauce                                          30 ml

Vegetable oil                                     45 ml




Heat a pan of water, add some salt and bring to the boil. Boil the lobsters for 15 minutes. Allow to cool. Cut in half lengthways, remove the flesh and cut in thick slices.

Heat the oil, add garlic, ginger onions, thyme, parsley, tomatoes and stir well. Add the lobsters, sprinkle with curry powder, soya sauce and turmeric, and stir well. Add the coconut cream, season and cook slowly for 15 minutes. Heat the shells, fill with lobsters and sauce and serve.

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