Kakai Lolo Lopa (grilled Lobster With Coconut Butter)
Kakai Lolo Lopa is a traditional Tuvaluan dish that features succulent grilled lobster smothered in rich coconut butter. This dish is a celebration of the fresh seafood and tropical flavors of Tuvalu.
Ingredients
- 4 lobster tails
- 1 cup coconut milk
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Cut the lobster tails in half lengthwise and remove the vein. Season with salt and pepper.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
- Pour in the coconut milk and lime juice. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Grill the lobster tails, shell side down, for 5-7 minutes, then flip and grill for an additional 3-5 minutes until the meat is opaque and firm.
- Brush the lobster meat with the coconut butter sauce during the last few minutes of grilling.
- Remove the lobster from the grill and serve with the remaining coconut butter sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Grill Tongs Basting brush
Tools
Sharp knife Saucepan
Serving suggestions
Serve the Kakai Lolo Lopa with steamed rice and a side of fresh tropical fruit salad for a complete Tuvaluan feast.
Tips & tricks
For the best flavor, use fresh lobster tails and adjust the grilling time based on the size of the tails.
Cost
$40