INGREDIENTS:1 live spiny lobster
2 Tbsps. butter
1 clove garlic, minced
2 Tbsps. curry powder
1 white onion, peeled, sliced into rings
1 heart of palm, chopped
1 chayote, diced
1 large tomato diced
2 Tbsps. ketchup
1 tsp. cinnamon
Pinch nutmeg
ΒΌ cup coconut milkDIRECTIONS:1. Boil lobster until cooked. Allow to cool then pull the tail meat out of the shell and cut into chunks. Reserve the tail shell.
2. Melt the butter in medium pan. Add the garlic and curry and stir to combine well. Add the onion rings, heart of palm, chayote, diced tomatoes, lobster chunks and the ketchup and saute for four minutes.
3. Add the cinnamon and nutmeg. Pour in the coconut milk and mix well; simmer six more minutes.
4. To serve: Mound mixture in the reserved lobster shell and serve.NUTRITIONAL INFORMATION:Calories 643 (55% from fat); Fat 42g (sat. 28g); Protein 29g; Carbohydrates 47g; Sodium 926mg; Cholesterol 132mg; Fiber 12g
SERVINGS:1 servingFrom:Catherine Long, Chef Instructor, Neew England Culinary Institute, Montpelier, VT