Lobster, Shrimp And Scallop Curry With Tropical Salsa

• 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

1. 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
2. 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

vegetable oil, lobster, shrimp, scallops, fresh ginger, shallot, garlic, t, ground coriander, lime peel, curry powder, turmeric, red pepper, clam juice, milk, rice

Taken from www.epicurious.com/recipes/member/views/lobster-shrimp-and-scallop-curry-with-tropical-salsa-50007557 (may not work)