Coconut Lobster is an exotic but easy to cook meal, perfect for a paleo diet. Lobster meat contains a high concentration of proteins and Omega 3, good for both the heart and brain (Omega 3 is known for decreasing the risk of heart attack by half). Lobsters also contain potassium, selenium, zinc, phosphorus, copper and vitamin B12, minerals and antioxidants that give their contribution to lowering blood pressure. Selenium helps the immune system and the thyroid gland and can help prevent cardiovascular disease. Bone diseases can be avoided by diets rich in copper. Vitamin B12 is essential for the nervous system. Phosphorus contributes to proper functioning of the kidneys and reduce arthritis pain. Zinc stimulates the immune system, increasing brain activity and a healthy reproductive system. Thus lobster is a perfect choice, far superior to the usual steak, both for people who follow a paleo diet and for those seeking simply to have a healthy lifestyle.
- 1/2 cup nutmilk (optional);
- 1 cup coconut milk;
- 1 small onion, finely chopped;
- 2 scallions, finely chopped;
- 2 springs thyme;
- 2 tablespoons curry powder;
- salt and freshly ground white or black pepper to taste;
- dash cayenne pepper;
- fresh lime or lemon wedges;
Preheat oven to 400 degrees. Mix the nutmilk and coconut milk together. Heat in a large saucepan over moderate heat. Add the onion, scallions, thyme, and curry powder. Stir and cook for about 5 minutes. Add the lobster chunks, salt, pepper and cayenne. Cook slowly for about 10 minutes so that all flavors are well blended. Remove to a baking dish. Bake for about 15 minutes or until lobster is browned. Serve with lime or lemon wedges in the lobster shells.