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COCONUT SHRIMP AND LOBSTER

Serving Size: 4   

Step One
3/4 Pound Shrimp 31/35 -- peeled & deveined
1/4 Pound Lobster Tails -- slice 1/2" thick
1   Fluid Ounce Butter -- clarified
Salt And Pepper
                      
Step Two
3   Each Jalapeno Pepper -- minced
3   Each Garlic Clove -- minced
1/2 Cup Scallions -- sliced
1/2 Each Green Bell Pepper -- diced
1/2 Each Red Bell Pepper -- diced
1/2 Each Yellow Bell Pepper -- diced
                      
Step Three
1   Cup Heavy Cream
1/4 Cup Lobster Stock
                      
Step Four
1   Tablespoon Lime Juice
1/2  Cup Cilantro -- chopped
                     
1   Tablespoon Coconut, Toasted
4   Each Orange Slices



[1) Saute Lobster & Shrimp in clarified Butter, season with Salt & Pepper.
 REMOVE FROM HEAT AND HOLD ASIDE.

[2) Saute Vegetables in STEP TWO in clarified Butter until just one.

[3) Add Heavy Cream and Lobster Stock, bring to a BOIL and then  simmer for 5 minutes.

[4) REMOVE FROM HEAT and ADD Lime Juice and Cilantro. 

COMBINE SAUCE WITH SHRIMP AND LOBSTER

Garnish with toasted coconut and orange slices.
 

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