Mango Maine Lobster Caribbean

INGREDIENTS:

4 each 1½ pound Maine lobsters

8 Tablespoons butter

2 Tablespoons shallots, finely minced

2 ounces white rum

3 mangoes, peeled, pureed

1½ cups unsweetened coconut milk

1 Tablespoon fresh lemon juice

1 dash Worcestershire sauce

1 pinch each salt & cayenne pepper

DIRECTIONS:

Boil Maine Lobsters for 9 minutes.  Let cool, remove meat from shell, insuring tail and claws remain whole.  Reserve elbow, body and leg meat for mango timbale, if desired.

Clarify butter in large skillet, sauté shallots, Maine Lobster tail and claws in order.  Flambe with rum.  Sauté until Maine Lobster is done, approximately 3 minutes.  Remove Maine Lobster and keep warm.

In remaining liquid add coconut milk, lemon juice, Worcestershire, cayenne and salt.  Whisk in mango puree.  Reduce over medium heat to desired thickness.  Serve Maine Lobster over sauce.

NUTRITIONAL:

Per serving:

calories                  681

carbohydrate           33  g

cholesterol             204  mg

total fat                   46  g

protein                     31  g

sodium                  728  mg

dietary fiber           4.8  g

calcium                  111  mg

Nutritional information provided by MasterCook II, 1996.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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