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.

Kakai Lolo Lopa (grilled Lobster With Coconut Butter)

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

  1. Preheat the grill to medium-high heat.
  2. Cut the lobster tails in half lengthwise and remove the vein. Season with salt and pepper.
  3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
  4. Pour in the coconut milk and lime juice. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  5. 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.
  6. Brush the lobster meat with the coconut butter sauce during the last few minutes of grilling.
  7. 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