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Lobster, Shrimp & Scallops St. Lucia

Lobster St. Lucia Mid Eastern Blend
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Ingredients :

    
  • 1 Lobster Tail*
  • 3-6 Shrimp: 16/20 size, peeled and deveined, tail removed
  • 3-6 Scallops: always use chemical free pure scallops
  • 1 tbsp. Mango Chutney
  • Olive Oil
  • ½ tsp. chopped Garlic
  • 1 oz. Dry White Wine
  • ½ cup Coconut Milk
  • Melinda’s Habanero Sauce (to taste)
  • 1 tsp. Mid-Eastern Blend
  • Makes 1-2 Servings

By Chef Stephen Dowe

Directions :

  1. * Cut the lobster tail in half and remove the meat while ensuring that the dietary tract than runs the length of the tail is removed.
  2. In a very hot sauté pan with a little olive oil, sear the seafood rapidly with ½ teaspoon of chopped garlic and a teaspoon of AcroAma Mid-Eastern Blend. Be sure to keep the seafood moving in the pan.
  3. Then add about an ounce of wine, just to cover the bottom of the pan. This will lower the cooking to poaching. The wine will evaporate quickly, then add a tablespoon of chutney, some hot sauce if desired (to taste) and a half cup of coconut milk; reduce to the desired consistency. 
  4. If you have not sealed the seafood, some natural juices will enter into the coconut milk liquid and make the reduction period too long; the seafood must be removed and kept warm, then returned to the sauce so as too prevent over cooking.
  5. Serve over rice or short pasta.
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