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Lobster Recipes
 Soups
Moqueca (Brazilian Stew) with Maine Lobster

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

In a large pot, bring to a rapid bail enough salted water to cover the lobster. Cook the lobster for 9 minutes. Remove the 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 lobster meat. Serve with Polenta/Spanish rice. Garnish with tomato rose