Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce

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I make a lot of Bobby Flay's recipes and consider myself a good cook. However, the sauce was almost impossible to thicken up even after cooking it down and reducing it. Finally, I got tired of dealing with it and through in a slurry of corn starch and water. It was still thin.

I recommend either shrimp or chicken. The lobster is an expensive pain which costs a fortune and leaves you with almost no meat. I decided to mix the sauce with the $45 of lobster and some penne pasta. I was embarrassed to serve this to my other half after spending so much money on the lobster and the 1 1/2 hours to prepare it.

Save yourself some grief and pick another recipe. You will be glad you did.

BTW, this is the only recipe I have EVER taken the time to post negative comments about.

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I made the sauce and put raw shrimp in it. Next time I will try the spice rub. My grocery store did not have the peppers or the fish stock so I used jalapeno peppers and I had to do research and found that equal parts clam juice and vegetable stock will work, and it did. I chopped the onion, ginger, garlic and peppers seaparaly in the food processer and I used a whole can of coconut milk. The flavor is outstanding. The heat from the peppers was not too hot and was perfectally balanced with the coconut flavor. My husband does not like to try new foods but he loved this. He ate two big plates of it. I served it with white rice.