Ingredients
2 tsp vegetable oil
1 lobster tail (about 4 oz)
10 large uncooked shrimp, peeled, deveined
4 ounces sea scallops
1 1 inch piece fresh ginger, peeled, minced
1 small shallot, minced
1 large garlic clove, minced
1 T minced lemon peel
1 tsp ground coriander
1 tsp grated lime peel
1/2 tsp curry powder
1/4 tsp turmeric
1/8 tsp dried crushed red pepper
1/2 cup bottled clam juice
1/2 cup canned unsweetened coconut milk
Steamed rice
Preparation
Heat 1 tsp oil in medium skillet over medium heat. Add lobster, saute until almosted cooked throug about 2 minutes. Transfer to bowl. Add shrimp and scallops to skillet;saute until almost coked through, about 2 minutes per side. Place in bowl with lobster
Heat 1 tsp oil in same skillet over medium high heat. Add gineger, shallot, garlic, lemon peel, coriander, lime peel, curry powder, turmeric and crushed pepper; stir 1 minute. Add clam juice, coconut milk and juices from seafood; cook to sausce consistency, stirring occasionally, about 9 minutes. Add seafood; simmer until heated through, about 1 minute. Serve with rice and salsa
