Celebrity chef Adrian Forte brings a taste of the Caribbean to your home with his epic Lobster Rundown. This fun take on a traditional Caribbean dish is savoury and decadent, featuring cooked diced lobster with chunks of steamed potatoes, fresh leek, and sweet red pepper in a creamy and mild coconut curry based sauce for the perfect bite in every scoop. Served with Adrian Forte’s signature toasted coconut milk bread to soak up all that sauce, this Drop is perfect for dinner with the family or to warm up with on a chilly day! Get dunking and enjoy!

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

Allergens: Shellfish, Egg, Gluten, Coconut

Make sure you’ve got a Knife, a Cutting Board, a Medium Sauce Pot, a Spatula, and a Ladle. Now, let’s get cooking!

COCONUT MILK BREAD

Preheat the oven to 300°F.

Reheat Coconut Bread for 15 minutes or until heated through. Note: This is not your traditional dinner roll. Coconut Milk Bread has a dense and chewy texture, making it the perfect bread for dipping!

LOBSTER RUNDOWN

Dice your Leeks and Red Pepper into small bite sized pieces and set aside. Fine chop your Green Onions and set aside for garnish.

In a medium 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.

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!

Chef’s Tip: Use the Coconut Milk Bread to soak up all the extra sauce – it’s a game changer!

That’s it! Enjoy!