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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!
Serves 3-4 | Easy Prep | 1 Course
$99.00
CanadaThis meal was incredible. Have been raving about it to everyone I know and sent it to my parents for NYE. They too were absolutely bowled over by it. Chefdrop is fantastic.
CAAmazing flavours and way more lobster than I was expecting.
CanadaSuper tasty and so much fun to cook. Those coconut buns are so good.
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!
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!
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