Coconut Lobster
from the former Renaissance Jamaica Grande

1/2 cup milk
1 cup cream of coconut, canned
1 small onion, finely chopped
2 stalks scallions, finely chopped
2 sprigs thyme or 1 tablespoon powdered thyme
2 tablespoons curry powder
Meat of four medium lobsters, cut in chunks, cooked
1 teaspoon salt
1 teaspoon white or black pepper
Dash cayenne pepper, optional
1/2 cup grated Parmesan cheese
Lime or lemon wedges

Mix milk and coconut cream together and heat in a large saucepan over moderate heat. Add onion, scallions, thyme and curry powder. Stir and cook five minutes. Add lobster chunks, salt and pepper, and cayenne. Cook slowly seven to eight minutes until all flavors are well blended. Remove to baking dish and sprinkle with grated cheese. Bake at 400 degrees for 15 minutes or until lobster is browned. Serve with lime or lemon wedges.