I spent some time in the Caribbean where there was a plentiful supply of crayfish, some as big as 30 pounds in weight, and inexpensive. There was also a plentiful supply of coconuts. As I love coconut, I tried putting the two together, which was very successful. It works just as well with lobster.
Heat the oil in a saucepan, add the onion and turmeric, and fry over a medium heat for 1 minute. Add the chopped up lobster meat and the coconut cream, and simmer gently for 8-10 minutes without allowing the mixture to boil. At the end of this time the sauce should be thickened.
Serve in heated bowls with a separate dish of rice.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.