This delicious recipe, courtesy of Nikki Elkins and Sarah Mastracco, is named after the island of Roatan, which is part of the Bay Islands off the coast of Honduras.
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped red onion
- 1 clove garlic, minced
- 1 tablespoon peeled and finely chopped fresh ginger
- 2 tablespoons red finger chile, thinly sliced
- 1 cup canned coconut milk
- 1 cup Fish Stock
- 2 teaspoons sugar
- 1 1/2 cups tomatoes, seeded and chopped
- Coarse salt and freshly ground pepper
- 4 steamed lobster tails, with shells, from 1 1/4- to 1 1/2-pound lobsters, halved lengthwise
- 1/2 cup packed fresh cilantro leaves
- Cooked white rice, for serving
- 4 lime wedges, for garnish
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.