Moqueca (Brazilian Stew) with Maine Lobster

INGREDIENTS:

1 each 1¼ lb. Maine lobster

2 Tablespoons olive oil

2 cloves of garlic, crushed

1 teaspoon shallots, minced

2 tomatoes, skinned, seeded, and diced

2 ounces coconut milk, unsweetened-sweetened

½ cup seafood stock

1 pinch cilantro

1 Tablespoon scallions

4 ounces YUCA (Manioc root) - boiled 20 minutes then mashed

1 pinch salt and pepper, to taste

4 ounces Polenta or Spanish rice

DIRECTIONS:

In a large pot, bring to a rapid bail enough salted water to cover the Maine lobster.  Cook the Maine lobster for 9 minutes.  Remove the Maine lobster and run cold water over it to stop cooking process.  Remove meat from shell, save head and end of tail for garnish.

Add olive oil to a hot skillet, sauté garlic and shallots, add tomatoes, coconut milk, stock, herbs, and Manioc root.  Let simmer for approximately 3 minutes.  Add salt and pepper to taste, last add the Maine lobster meat.  Serve with Polenta/Spanish rice.  Garnish with tomato rose.

NUTRITIONAL:

Per serving (does not include Polenta/Spanish rice):

calories                  756

carbohydrate            50  g

cholesterol             150  mg

total fat                    46  g

protein                     36  g

sodium                   693  mg

dietary fiber            4.7  g

calcium                  230  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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