2 medium uncooked lobster
2 peeled tomatoes
1 red onion
3 garlic cloves
2 tsps ground cumin
2 tsps turmeric
2 cups coconut milk
½ cup coriander
2 cup tomato puree
2tblsp extra virgin coconut oil
2tblsp Olivado Olive oil
2 cups rice
½ cup coconut milk
1 tsp turmeric
Rice, bring 3 cups of water to the boil. Once boiling add rice, coconut milk, turmeric and salt. Stir until boiling. Turn down heat and allow to simmer until cooked.
Add coconut oil to hot frying pan. Add finally cut garlic and onions stirring allowing to sweet through. Add the finally diced tomatoes and fry together mixing. Add cumin, turmeric and coconut milk. Stir and allow to cook for a further 10minutes, stirring occasionally.
In another large pot bring 2lts of water to the boil. Remove the lobster tail meet from the shells. Set aside. Add the 2 lobster shells into the boiling water and allow to boil for 10-15 minutes.
Cut the raw lobster meat into bite size pieces. Season with ½ a lime and 2 generous pinches of salt.
Add cut coriander and lime juice, tomato puree into the sauce and stir in over high heat.
In a separate hot frying pan add 2 tblsp coconut oil and raw lobster meat. Stir for 2-3 minutes until they change colour. Add to the sauce and stir in ½ cup coconut milk.
To serve, place cooked shells on a plate and fill with lobster meat, garnish with coriander and a slice of lime.