LOBSTER LOVERS REJOICE!
Lobster is Back at Robert’s Grove
The Seaside Restaurant at Robert’s Grove salutes the return of Lobster Season (June 15–February 14), that eagerly-awaited time of year, when our menu is filled with succulent lobster dishes created by our talented chef, Frank Da Silva.
For reservations at Robert’s Grove Seaside Restaurant, call 523-3565.
CURRIED COCONUT CARIBBEAN LOBSTER
From The Inn at Robert’s Grove
Placencia, Belize
Ingredients
4 Medium Sized Lobster
4 Teaspoons Curry Powder
1 Red Pepper Thinly Sliced
1 Orange Pepper Thinly Sliced
1 Green Pepper Thinly Sliced
2 Small Habanero Peppers Thinly Sliced
1 Leek Thinly Sliced
1 Teaspoon Italian Seasoning
3 Cups Coconut Milk
1 Cup Fresh Chopped Tomato
6 Tablespoons Olive Oil
Directions
- Remove lobster meat from shells. Reserve shells.
- In large saucepan, heat 4 tablespoons olive oil, add curry, and let cook, stirring for one minute.
- Add leeks, peppers, and Italian seasoning, and stir for three minutes.
- Add coconut milk and fresh tomato, and simmer for three minutes.
- In separate pan, sauté Lobster in remaining olive oil for one minute, then add to curry mixture. Simmer five minutes.
- Boil shells to bring out red color.
- Serve curried lobster mixture in shells or over white rice.
Serves 4
Saturday Night's
Poolside BBQ Buffet
On Saturday Evenings the Inn’s Chef Frank Da Silva throws his legendary Poolside BBQ Buffet that includes a vast array of seafood, fresh fish, barbecued ribs, chicken, beef and lamb, assorted salads, veggies galore, freshly baked breads and desserts. Local Reggae band Inner Vibrations heats up the party with Reggae and Punta sounds, while the Pool Bar cools thirsty dancers with Tropical drinks. The festivities begin at 7 pm.
