Celebrity chef Adrian Forte brings the Caribbean to your home with his epic Lobster Rundown. This Drop features cooked diced lobster in a delicious curry sauce base with steamed potatoes, leek, and red pepper. Pair this with Chef Adrian’s to-die-for Coconut Milk Bread to complete your perfect Caribbean meal. Enjoy!

• 1 bag Cooked Diced Lobster
• 1 bag Steamed Potatoes
• 1 bag Curry Sauce
• 1 tray Coconut Milk Bread
• 1 Leek
• 1 Red Pepper
• 2 Green Onions
• 2oz Shredded Coconut
• 2oz Coconut Oil

Make sure you’ve got a Knife, a Cutting Board, a Medium Sauce Pot, a Spatula, a Brush, and a Ladle. It’s also ideal to have a few staples on hand like an Egg. Now, let’s get cooking!

Remove the lid from the Coconut Milk Bread and allow to proof or sit at room temperature for 30 minutes.

LOBSTER RUNDOWN

Preheat oven to 350°F.

Cut your Leeks and Red Pepper into a small dice. Set aside.

Finely chop your Green Onions. Set aside for garnish!

In a sauce pot, heat up 2 tablespoons of Coconut Oil on medium high heat, and add the Leeks and Red Pepper. Sweat for 4-5 minutes.

Cut open the bag of Curry Sauce and empty contents into the sauce pot. Bring up to a low simmer, then add the Steamed Potatoes. Allow to simmer until the Potatoes are warm throughout.

COCONUT MILK BREAD

After 30 minutes of proofing, the Coconut Milk Bread is now ready to be baked in the oven. Beat one Egg and brush over top of the Coconut Milk Bread. Sprinkle Shredded Coconut on top and bake in oven at 350°F for 15-16 minutes. The top of the Coconut Milk Bread should be golden brown! Remove from oven and allow to rest.

PLATING INSTRUCTIONS

Add Lobster into the Curry Sauce. Reduce the heat to low, and allow to simmer for 3 minutes.

Transfer Lobster Rundown into a serving bowl. Garnish with Green Onions.

Serve with Coconut Milk Bread! Enjoy!