LOBSTER ROATAN

Lobster Roatan image

Provided by Martha Stewart

Number Of Ingredients 14

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3 tablespoons unsalted butter
1/2 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon peeled and finely chopped fresh ginger
2 tablespoons red finger chile, thinly sliced
1 cup canned coconut milk
1 cup Fish Stock
2 teaspoons sugar
1 1/2 cups tomatoes, seeded and chopped
Coarse salt and freshly ground pepper
4 steamed lobster tails, with shells, from 1 1/4- to 1 1/2-pound lobsters, halved lengthwise
1/2 cup packed fresh cilantro leaves
Cooked white rice, for serving
4 lime wedges, for garnish

Steps:

In a medium skillet, melt 2 tablespoons butter over medium heat. Add onion, garlic, ginger, and chile; saute until onion is translucent, about 3 minutes. Add coconut milk, fish stock, and sugar, and bring to a simmer. Cook until reduced by half, 7 to 8 minutes. Add tomatoes, and season with salt and pepper. Add remaining tablespoon butter, stirring until melted. Add lobster tails and half of the cilantro and cook until heated through, about 1 minute. Serve immediately over rice, and garnish with remaining cilantro leaves and lime wedges.