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Serving Size: 4
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
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
1 Cup Heavy Cream
1/4 Cup Lobster Stock
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 & Cilantro.
COMBINE SAUCE WITH SHRIMP AND LOBSTER
Garnish with toasted coconut and orange slices.
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