In a pan over low heat, add
Olive Oil (1 Tbsp)
Butter (1 Tbsp)
Lobster Tails (4)
. Place the lid on and cook for about 4-5 minutes.
Remove the lobster tails. In the same pot add in
Garlic (4 cloves)
Culantro Leaves (2)
Celery (1 stalk)
Fresh Thyme (4 sprigs)
then give it a quick stir.
Ground Black Pepper (1/2 tsp)
, add in
Scotch Bonnet Pepper (1/4)
and let it cook down for 3-4 minutes.
Remove the meat from the lobster tail shells and place the shells into the pot. Give it a quick stir and season with
Salt (3/4 tsp)
Water (2 cups)
and bring up to a boil for 10-15 minutes.
At this point remove the shells. Add in the
Fresh Baby Spinach (15 cups)
Sweet Potatoes (2 cups)
Pumpkins (2 cups)
Seafood Stock (1 1/2 cups)
GOYA® Coconut Milk (1 1/2 cups)
. Give it another stir, bring it to a boil.
Place the lid on and let it cook on a steady boil for about 45-50 minutes.
Using a swizzle stick break down the soup till nice and smooth. If you have a stick blender pulse the soup, but do not blend as we want to avoid a frothy consistency.
Add in the lobster tail meat and stir. Serve and enjoy!