Recipe by Oxmoor House January 1996


Recipe Summary test

4 servings.


Ingredient Checklist


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.

  • 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.


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; cholesterol 189mg; sodium 387mg.