Caribbean Lobster Tails

Written exclusively for MundoChapin.com by Guillermo Bendfeldt

Information & interesting data

The light Tamarind and Coconut Sauce blends with the caribbean lobster tails with a touch of spice and flavor.

• Prep time 45 Minutes
• Total time 4 Hour and 45 Minutes (include marinate)
• Servings 4 persons
• $$$ High
• Category Main Dish

Ingredients

• 4 pounds lobster tails (12 to 16 tails)
• One Lager Beer – Gallo®
• 2 Tablespoons of Chillipepper power (as desire)
• 1 ½ teaspoon ground White pepper
• 1 ½ teaspoon ground paprika
• 2 teaspoons ground bay leaves
• 2 teaspoons ground thyme
• 2 teaspoons ground oregano
• Course Salt
• 2/3 Cup Tamarind paste
• 1 Cup Coconut Water (Use Coconut Cream for richer sauce)
• 3/8 Cup of Brown Sugar
• 2 tablespoons wheat flour
• 3 Tablespoons Shredded Coconut or 3 Tablespoons shredded Parmesan Cheese.

Steps

Marinade:

• Cut each lobster tail Shell in half lenghtwise using a knife and geta all the meat in one piece.
• Set lobster into a bowl add beer and ground White pepper, ground Cayena pepper, ground bay leave, ground thyme, ground oregano and course salt.
• Marinaded 4 hours.

Sauce:

• Mix in a mediun sized pan tamarind sauce, chillipepper, Brown sugar and flour. Cook 5 minutes with ocasional swirl.

Lobster:

• Off heat Set lobster tails and extra virgen olive oil to medium nonstick skillet.
• Cook 5 minutes turn the lobster and cook 5 minutes
• Transfer the lobster tails to a plate.
• Serve lobster drizzle with sauce and shredded parmesan cheese or shredded coconut.
• Serve Warm.

Suggest side dishes

• Salad and Rice or Pasta

Wine Recomendations

1. White Zinfandel Sweet White wine
2. Gewurztraminer Sweet and aromatic White wine
3. Viognier Very fruty and full body White wine