12936 Lobster Gratin in Pineapple Cases Serves 8 Wed Aug 06 08:12:27 -0700 2008 Tue Feb 03 02:14:24 -0800 2009 Licensed http://www.chow.com/recipes/12936 Tue, 03 Feb 2009 10:14:24 GMT Lobsters are popular seafood all along the northeast coast of Brazil, and the type caught is the clawless spiny lobster, or lagosta. Pineapples are native to Brazil and come in an astonishing array of varieties and sizes. The name abacaxi comes from the Brazilian Tupi Indian word for the fruit. The juices of the pineapple will have a tenderizing effect on the lobster meat. Mixing them together in this recipe should take place no longer than 30 minutes before baking to prevent the lobster meat from breaking down.

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  • Cut the top and bottom off the pineapples. Cut each into 4 “wheels.” Remove the flesh from each with a corer. Chop the pulp and reserve. Place the pineapple shells on paper towels to drain.
  • In a large skillet melt the butter with the dendê oil. Sauté the shallots, garlic, and ginger for 30 seconds.
  • Add the mushrooms, chayote squash, carrots, and salt and pepper. Sauté for 5 minutes, or until the squash and carrots are tender.
  • Add the cream and the coconut milk. Reduce the heat and simmer for 5 minutes.
  • Add the parsley, stirring well to combine.
  • Add the lobster meat, stirring briefly. Remove from the heat. Stir in the reserved chopped pineapple.
  • Place the pineapple shells on a baking sheet lined with parchment paper. Stuff the pineapple shells with the prepared lobster mixture.
  • Blend the Parmesan cheese and the farinha together and sprinkle this mixture on top of the filling.
  • Bake in a preheated oven at 375°F [190°C] for 15 minutes, or until the topping is browned.
  • Serve immediately, garnished with parsley sprigs.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 small ripe pineapples

    ]]>     3 tablespoons [45 mL] butter

    ]]>     1½ tablespoons [25 mL] dendê oil

    ]]>     4 shallots, minced

    ]]>     4 garlic cloves, minced

    ]]>     1 teaspoon [5 mL] ginger, minced fine

    ]]>     6 ounces [180 g] mushrooms, quartered

    ]]>     2 chayote squash, peeled and diced

    ]]>     2 medium carrots, cut into ½-inch [1-cm] strips, blanched 3 minutes in boiling water and refreshed

    ]]>     Salt and white pepper to taste

    ]]>     ⅓ cup [80 mL] heavy cream

    ]]>     ⅓ cup [80 mL] thick coconut milk

    ]]>     ¼ cup [60 mL] chopped parsley

    ]]>     1¼ pounds [560 g] lobster meat

    ]]>     ¼ cup [60 mL] Parmesan cheese, shredded

    ]]>     ⅓ cup [80 mL] farinha de mandioca (cassava meal)

    ]]>     Sprigs of flat-leaf parsley, for garnish

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