Punch & Lobster Roatan
Martha chats about her trip to The Food Network South Beach Food and Wine Festival, and makes Rum Punch and Lobster Roatan with Nikki Elkins and Sarah Mastracco of our prep kitchen.
In a medium skillet, melt 2 tablespoons butter over medium heat. Add onion, garlic, ginger, and chile; saute until onion is translucent, about 3 minutes. Add coconut milk, fish stock, and sugar, and bring to a simmer. Cook until reduced by half, 7 to 8 minutes. Add tomatoes, and season with salt and pepper. Add remaining tablespoon butter, stirring until melted. Add lobster tails and half of the cilantro and cook until heated through, about 1 minute. Serve immediately over rice, and garnish with remaining cilantro leaves and lime wedges.