Lobster and Coconut Milk

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Ingredients: 2 pounds fresh lobster meat 1 clove garlic, sliced 1/2 teaspoon salt 1 teaspoon chopped fresh cilantro Freshly ground black pepper to taste Juice of 2 lemons 1/3 cup pure olive oil 2 medium-size onions, sliced 1 small green bell pepper, seeded and sliced 1 large ripe tomato, peeled, seeded, and sliced 3/4 cup thin coconut milk Instructions: Place the lobster meat in a large bowl with a marinade prepared with the garlic, salt, half the coriander, the black pepper, and lemon juice. Cover it with a sheet of aluminum foil or plastic wrap and let it sit for 2 hours in the refrigerator. Heat the oil in a large, heavy skillet over medium heat. Add the onions, green pepper, tomato, and remaining coriander and cook, stirring occasionally, until the onions are translucent. Add the lobster meat and the marinade and cook another 5 to 7 minutes, or until the lobster is opaque all the way through. Add the coconut milk and bring the mixture to a boil. Cook for 2 to 3 minutes, check the seasonings, and serve hot with white rice. While moquecas are typical of the cooking of Bahia, many Americans are wary of dende, or palm oil and would prefer not to eat this highly satured oil. In Bahia, when they make a moqueca without the dende it becomes an ensopado, or a stew prepared simply with coconut milk. Makes 4 servings.