1 kg of lobster (medium)
1 kg of pink shrimp
salt to taste
lime juice
1/2 cup of butter
1 medium onion, chopped
1/4 cup of cognac
2 tablespoons of all-purpose flour
1 cup of cooking liquid from the shells and heads of the lobster and shrimp
1 cup of coconut milk
1 tablespoon of dendê oil
1 tablespoon of tomato puree
1 cup of ketchup
2 tablespoons of shredded coconut
to taste
1 lime
1 cup of fresh pineapple, chopped
2 cups of heavy cream
1 kg of lobster (medium)
1 kg of pink shrimp
salt to taste
lime juice
1/2 cup of butter
1 medium onion, chopped
1/4 cup of cognac
2 tablespoons of all-purpose flour
1 cup of cooking liquid from the shells and heads of the lobster and shrimp
1 cup of coconut milk
1 tablespoon of dendê oil
1 tablespoon of tomato puree
1 cup of ketchup
2 tablespoons of shredded coconut
to taste
1 lime
1 cup of fresh pineapple, chopped
2 cups of heavy cream
Clean the lobster and shrimp
Cut the lobster into medallions
Season the medallions and shrimp with salt and lime juice
Cook the shells and heads of the lobster and shrimp in water
Strain the liquid
Heat a pan with butter and onion
Add the medallions and shrimp
Simmer for 10 minutes
Transfer to a small pan, add cognac, and flambe
Return to the pan, add flour, and stir well
Add the warm cooking liquid, coconut milk, dendê oil, tomato puree, ketchup, pineapple, and heavy cream
Simmer at low heat for 10 minutes
Serve in a bowl with shredded coconut and paprika
Serves 6 people.
