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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

423 calories; calories from fat 12%; fat 5.7g; saturated fat 1.6g; mono fat 1.1g; poly fat 1.9g; protein 36.2g; carbohydrates 54.8g; fiber 0g; cholesterol 189mg; iron 0mg; sodium 387mg; calcium 0mg.
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