Brazilian Lobster Stew/Moqueca de lagosta

Easier and delicious lobster stew, perfect for a special dinner or party. Add a dash of dry sherry to this stew for a little extra flavor.

Ingredients:

• 2 large lobsters, about 4 pounds total, cooked (approximately 4 cups lobster meat)
• butter
• 6 cups coconut milk
• 2 cups heavy cream
• salt, pepper, and paprika
• dash dry sherry, as desired, for flavor, optional
• fresh chopped parsley or green onions for garnish
• 3 cups  of peeled and crushed fresh tomatoes 
• fresh chopped cilantro
• spicy pepper to taste

Preparation:

Remove meat from cooked lobsters. Cut meat into cubes and fry in a generous amount of butter (4 to 6 tablespoons) until very lightly browned (be careful not to burn the butter, or use clarified butter).  add de tomatoes and cook just a little be. Heat coconut milk; add to lobster meat and cook slowly for 5 to 10 minutes. Add heavy cream and bring just to the boiling point. Add salt and pepper to taste and a little paprika for color. If desired, stir in a dash of sherry for extra flavor. Garnish with sliced green onions or chopped parsley and cilantro  and pepper as desired.
Serves 6.