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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews