Yield
4 servings.

How to Make It

Step 1

Split lobster tails; remove meat, and slice. Discard shells. Peel and devein shrimp. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add lobster, shrimp, and scallops; saute 5 minutes or until seafood is done. Remove from skillet, and set aside.

Step 2

Heat remaining 1 teaspoon oil in skillet over medium heat. Add shallots and next 4 ingredients; saute 1 minute. Add chicken broth, pineapple juice, and coconut milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine cornstarch and water; stir well. Add to broth mixture, stirring well.

Step 3

Add seafood mixture; cook over medium heat until thoroughly heated, stirring lightly. Spoon seafood mixture over rice. Serve with Tropical Salsa and cucumber slices.

Oxmoor House Cooking Light Collection

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