Ingredients

• 450 g Spiny Lobster (tail, shelled and cut into pieces)
• 300 g Shrimp (large, peeled and deveined)
• 2 tablespoons Vegetable oil
• 1 Onion (chopped)
• 3 cloves Garlic (minced)
• 1/2 (or to taste) Scotch Bonnet Pepper (seeded, finely chopped)
• 2 tablespoons Madras Curry Powder
• 400 g Crushed Tomatoes
• 400 ml Coconut Milk (full-fat)
• 125 ml Fish Broth
• 1 Breadfruit (medium, peeled, cored, and diced)
• 1 Potato (medium, peeled and diced)
• 1 Carrot (medium, peeled and sliced)
• 1 teaspoon Fresh Thyme (leaves)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 Lime (juice)
• to taste Salt
• to taste Black Pepper

Instructions

1. 1

   In a large Dutch oven or pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and Scotch Bonnet pepper. Sauté until the onion is translucent, about 5 minutes.

2. 2

   Stir in the Madras curry powder and thyme. Cook for 1 minute, stirring constantly, until fragrant.

3. 3

   Add the crushed tomatoes, coconut milk, and fish broth. Bring to a simmer.

4. 4

   Add the diced breadfruit, potato, and sliced carrot. Reduce heat, cover, and let simmer for 15-20 minutes, or until the vegetables are tender.

5. 5

   Stir in the lobster pieces and shrimp. Continue cooking uncovered for 5-7 minutes, just until the seafood is cooked through and pink. Do not overcook.

6. 6

   Remove from heat, stir in the lime juice and fresh cilantro. Season with salt and black pepper to taste.

7. 7

   Serve hot, accompanied by white rice or rice and peas.