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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