Hot Hot Lobster

In honor of our new friends from Inner Visions, the Reggae Band from the U.S. Virgin Islands, who seamlessly connected the West Indies to Maine on a Fine Summer Day in July '06. This recipe blends cold-water Maine lobster with the fiery warmth of the Caribbean Islands.

serves 4 with rice

2 large Maine lobsters steamed and picked & rough chopped (reserve some cooking water)
1 small yellow onion - diced small
1 cubanelle pepper - seeded; thinly sliced
1/2 hot pepper (scotch bonnet works well) - minced salt & pepper to taste

Toss these ingredients together and adjust salt & pepper if necessary

In a smaller bowl combine:

1 scallion - sliced thin
2 teaspoons white vinegar
juice of 1 small lime
3 Tablespoons coconut milk (not coconut cream)
1-1 1/2 teaspoons good curry - Madras is a decent brand
1 Tablespoon tomato paste - in the West Indies they actually use ketchup, which you can do too.

Stir spice blend until well combined and add to lobster.
Wrap and let this mixture rest for a few hours in the fridge to mascerate (combine flavors).

When you are ready to serve:

Heat 1-2 tablespoons of oil -vegetable, canola or grapeseed- in a heavy saute pan
Sautee the lobster mixture until it's just hot throughout
Add about 1/8-1/4 cup reserved lobster cooking water to thin slightly

Serve over white rice

warning:
if you have never used hot peppers like habaneros or scotch bonnets before...take care! they can burn like mad if it they get on your skin or in your eyes! Use disposable rubber gloves when seeding and chopping and toss the gloves when you're through. Wash anything exposed to seeds or peppers. Word.