Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
4 each 1 1/2 pound Maine lobsters
8 Tbs butter
2 Tbs shallots, finely minced
2 oz white rum
3 mangoes, peeled, pureed
1 1/2 cups unsweetened coconut milk
1 Tbs fresh lemon juice
1 dash Worcestershire sauce
1 pinch each salt & cayenne pepper
Directions
Boil lobsters for 9 minutes. Let cool, remove meat from shell, insuring
tail and claws remain whole. Reserve elbow, body and leg meat for mango timbale, if
desired.
Clarify butter in large skillet, sauté shallots, lobster tail and
claws in order. Flambé with rum. Sauté until lobster is done, approximately 3
minutes. Remove lobster and keep warm.
In remaining liquid add coconut milk, lemon juice, Worcestershire,
cayenne and salt. Whisk in mango puree. Reduce over medium heat to desired thickness. Serve
lobster over sauce.
Alejandro H. Rave, Hilltop House Restaurant, Ellsworth, Maine, 1995;
Maine Lobster Promotion Council.
Nutrition facts
Serving Size 1 serving
Calories 648
Calories from Fat 370 (57%)
% Daily Value*
66%Total Fat 43g
155%Saturated
Fat 31g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 7.3g
68%Cholesterol 204mg
22%Sodium 536mg
25%Potassium 871mg
10%Total
Carbohydrate 31g
11%Dietary
Fiber 2.8g
Sugars 23g
Sugar Alcohols 0g
62%Protein 31g