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Yield: 4 servings


    • 2 tablespoons butter
    • 3 shallots
    • 2 pounds lobster meat, cut in medallions
    • 1 tablespoon cornstarch
    • 1/3 cup fish stock or clam juice
    • 1/2 cup carambola wine, any fruity wine may be substituted
    • 1¼ cups whipping cream
    • 2 cups bananas, sliced
    • 2 limes, peeled and sections removed from membrane
    • 1 serrano pepper, chopped
    • salt and pepper to taste


Place 2 tablespoons butter in skillet over medium-high heat.

Add shallots, do not brown, saute for 1 minute.
Add lobster meat.

In a separate bowl, combine cornstarch, fish stock or clam juice, carambola wine and cream.

Add mixture to skillet and bring to a boil, stirring constantly.

Add bananas, limes, serrano pepper, salt and pepper.

Cook until lobster is opaque.

Serve over rice or pasta.

Florida Department of Agriculture and Consumer Services


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