Honduran Fire And Ice Lobster

• 4 fresh coconuts (optional)
• 1 jalapeno, chopped, with seeds
• 2 tablespoons chopped fresh ginger
• 1/4 cup lobster stock
• 1 tablespoon sugar
• 1/2 cup freshly squeezed lime juice
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 lbs cooked maine lobsters, cut into 3/4 inch dice
• 1/2 red onion, thinly sliced into half-moons
• 1/4 cup shaved coconut
• 2 tablespoons sliced green onions
• 1 tablespoon finely chopped fresh chives
• 3 tablespoons finely chopped cilantro leaves
• 1 batch fried plantain
• 1/2 cup seeded and diced red bell pepper
• 1 bunch watercress, leaves only
• 2 cups shaved coconut

1. Place damp kitchen towel on a stable work surface. Using the back of a heavy knife, whack a coconut along its circumference while rolling and rotating it along the toweled surface until it starts to slit open. To catch the water, give the coconut its last whack in a heavy bowl. once open , pat dry insides of coconuts, then cover and refrigerate.
2. Place jalapeno, ginger, lobster stock, sugar, lime juice and coconut milk in a blender and puree until smooth.In a nonreactive bowl, toss lobster with the pureed mixture. Sprinkle with red onion, 1/4 cup shaved coconut, green onions, chives and cilantro. Place mixture in coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves, and 2 cups shaved coconut.

fresh coconuts, fresh ginger, lobster, sugar, freshly squeezed lime juice, unsweetened coconut milk, lobsters, red onion, shaved coconut, green onions, fresh chives, cilantro, batch, red bell pepper, only, shaved coconut

Taken from www.food.com/recipe/honduran-fire-and-ice-lobster-437496 (may not work)