Honduran Fire-and-Ice Lobster

You can buy pieces of coconut to shave for this dish, but if you want to start with a whole coconut: Cover a stable work surface with a damp towel, folded over. Using the back of heavy knife, whack the coconut along the circumference while rolling and rotating along toweled surface until coconut starts to split open. To catch water, give coconut its last whack while holding it over a bowl. Once open, use a vegetable peeler to peel off the tough skin, and shave the coconut on a box grater.

Country of Origin
Preparation time

2 tbsp. chopped fresh ginger
1 jalapeño chile, chopped, with seeds
1 tbsp. sugar
1 can (14 oz.) coconut milk
1/2 cup fresh lime juice (about 4 limes)
1/4 cup lobster stock (or fish stock)
1 1/2 lb. cooked lobster meat, diced
1/2 red onion, thinly sliced into half-moons
1/4 cup shaved fresh coconut
3 tbsp. finely chopped cilantro
2 tbsp. sliced scallions
1 tbsp. finely chopped chives

Garnish (optional)

1 batch fried plantains
1/2 cup diced red bell pepper
1 bunch watercress, leaves only
2 cups shaved fresh coconut


1. In a blender, combine ginger, jalapeño, sugar, coconut milk, lime juice, and lobster stock. Puree until smooth.

2. In a nonmetal bowl, toss lobster with coconut milk mixture. Sprinkle with red onion, coconut, cilantro, scallions, and chives.

3. Serve the mixture on salad plates. If desired, garnish with plantain slices, bell pepper, watercress leaves, and shaved coconut.