Jerked Lobster with Coconut

[JOH]

The flavor of jerk is delicious mixed with coconut. The sweetness of the coconut balances well with the spiciness of the jerk. You will find this a wonderful variation on Lobster Thermidor. It is easily made in the oven.


Ingredients:

* 1 cup milk
* 1 cup unsweetened cream of coconut
* 2 tablespoons Dry Jerk Seasoning
* meat of 4 medium-sized lobsters, shelled and cut into chunks
* salt and pepper to taste
* � cup freshly grated Parmesan cheese
* 8 toast points

Method:
Preheat the oven to 400� F.

Mix together the milk and cream of coconut. Heat in a large saucepan over moderate heat. Add the Dry Jerk Seasoning. Stir and cook for about 5 minutes. Add the lobster chunks and salt and pepper to taste, and reduce the heat. Simmer for 7 to 8 minutes to blend all the flavors.
Poor the mixture into a baking dish and sprinkle with the grated cheese. Bake for about 15 minutes, until the lobster is browned.

Serve over toast points, allowing 2 per servings. Baked potatoes and broccoli go well with this dish.