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Ingredients

• 4 tablespoons butter
• 2 tablespoons pure olive oil or canola oil
• 1 Scotch bonnet, minced
• 4 scallions, green and white parts, minced
• 1 medium red onion, diced small
• 1/2 bulb fennel, diced small
• 1 cup Spanish sherry
• 1 cup fresh-squeezed orange juice
• 2 cups chicken stock
• 3 tomatoes, skinned, seeded, and chopped
• Kosher salt and freshly toasted and ground black pepper, to taste
• 1/4 cup Spanish sherry vinegar
• 3 pounds cooked spiny lobster tail, cooked (or Maine lobster or shrimp) diced
• 5 hardboiled eggs, whites diced and yolks crumbled
• 1/2 tablespoon minced fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 tablespoon Madras curry powder
• 2 cups milk, scalded
• 1 tablespoon Roasted Garlic, mashed
• 1 tablespoon Créole mustard
• 2 dashes Tabasco
• 2 cups diced golden pineapple (you can substitute plain pineapple)
• 1/3 cup unsweetened grated coconut, toasted

Description

Deviled Lobster - A Recipe From Food Network Canada. In Cooking, The Word "deviled" Means Heat. This Dish Gets Its Heat From West Indian Curry. But I Soothe The Devil With Orange Juice And Sherry. I Use Spiny Lobsters In This

Food Network Canada