Melange Travel & Lifestyle Magazine July 2020 | Page 25

Lobster Fungee
INGREDIENTS
2lbs cooked lobster
Oil, to taste
1 medium onion, cut into quarters
with skin
2 celery sticks, chopped
1 head of garlic, crushed with skin
4 cups water
2 Tbs Mama G’s seasoning
2 Tbs tomato paste
1 Tbs Hot sauce
2 cups Coconut milk
1lb Cornmeal
1 cup hot water
1 cup hot heavy cream
1/2 cup white wine
Salt
Pepper
DIRECTIONS
Remove meat from lobster, cut into bite-size pieces and set
aside.
In a shallow baking dish, sprinkle oil over shells, onion, celery
and garlic. Place in the oven at 375 degree for 40-50 minutes.
Place the roasted ingredient in a pot with the 4 cups of water
and boil for 10-15 minutes. Strain and reserve the liquid.
In a sauce pan, sauté Mama G’s seasoning. Add tomato paste
and hot sauce. Simmer for 2 minutes. Add 1 cup of coconut
milk. Reduce to half, add lobster, stir, and remove from heat.
Place the reserved liquid and coconut milk into a pot.
Add salt and pepper to taste. Bring to a boil.
Add cornmeal, stirring continuously with a wooden spoon.
Drizzle hot water and stir. The mixture should not feel stiff.
The consistency should be smooth like that of firm mashed
potatoes.
After 15 minutes of cooking, add half of the lobster and all of
the cream to the corn meal. Stir until it’s incorporated properly.
Cook for an additional 5 minutes. Spray baking mold with oil
and spoon fungee in, shaking for even distribution. Turn onto
a platter.
Pour wine over the remaining lobster; place over medium heat
for 2 minutes and spoon over fungee.