INGREDIENTS:
(4 servings)
2 stalks lemongrass
2 cans reduced-sodium chicken broth (14.5 oz. each)
1 jalapeño chile, cored, seeded and thinly sliced
1 Tablespoon slivered ginger
2
Maine lobster tails, (4 oz. each)
1 cup unsweetened coconut milk *
2 Tablespoons brown sugar
2 Tablespoons soy sauce or fish sauce
2 Tablespoons fresh lime juice, more to taste
1/3 cup thinly sliced green onions
2 Tablespoons chopped basil or cilantro
DIRECTIONS:
Bring a large pot of water to a boil. Meanwhile, pound the lemongrass stalks until flattened. Discard the dry ends of the stalks. Cut the bulb sections into 1-inch pieces. Put the lemongrass, broth, jalapeño, and ginger in a medium saucepan. Bring to a boil, reduce to low, cover the pan, and simmer 15 minutes.
Meanwhile, plunge the Maine lobster tails into the boiling water. Simmer 5 minutes, then drain well. When cool enough to handle, twist off the tail flippers. Use your finger to push the meat from the tail end out the other end. Slice the tail in half lengthwise, then into thin slices. Set aside.
Add the coconut milk, brown sugar, and soy sauce to the broth. Bring to a simmer over medium heat. Add the Maine lobster and heat through. Take from the heat and stir in lime juice to taste. Stir in green onions and basil or cilantro and serve.
*Coconut milk is the liquid squeezed from grated coconut meat soaked in water, not the liquid inside the coconut. Do not confuse with sweetened coconut syrup, which is more like sweetened condensed milk.
NUTRITIONAL:
Per serving:
calories 282
carbohydrate 15 g
cholesterol 37 mg
total fat 18 g
saturated fat 12 g
protein 15 g
sodium 425 mg
Omega-3 0 g
Nutritional information provided by MasterCook. 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.
