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Lobster Roatan

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.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2009


  • 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


  1. 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.

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