Honduran Fire And Ice Lobster - cooking recipe

Ingredients

4 fresh coconuts (optional)
1 jalapeno, chopped, with seeds
2 tablespoons chopped fresh ginger
1/4 cup lobster stock
1 tablespoon sugar
1/2 cup freshly squeezed lime juice
1 (14 ounce) can unsweetened coconut milk
1 1/2 lbs cooked maine lobsters, cut into 3/4 inch dice
1/2 red onion, thinly sliced into half-moons
1/4 cup shaved coconut
2 tablespoons sliced green onions
1 tablespoon finely chopped fresh chives
3 tablespoons finely chopped cilantro leaves
1 batch fried plantain
1/2 cup seeded and diced red bell pepper
1 bunch watercress, leaves only
2 cups shaved coconut

Preparation

Place damp kitchen towel on a stable work surface. Using the back of a heavy knife, whack a coconut along its circumference while rolling and rotating it along the toweled surface until it starts to slit open. To catch the water, give the coconut its last whack in a heavy bowl. once open , pat dry insides of coconuts, then cover and refrigerate.
Place jalapeno, ginger, lobster stock, sugar, lime juice and coconut milk in a blender and puree until smooth.In a nonreactive bowl, toss lobster with the pureed mixture. Sprinkle with red onion, 1/4 cup shaved coconut, green onions, chives and cilantro. Place mixture in coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves, and 2 cups shaved coconut.