1¼ cups whipping cream
2 cups Florida bananas, sliced
2 Florida limes, peeled and sections removed from membrane
1 whole serrano pepper, chopped
salt and pepper to taste
Place 2 tablespoons butter in skillet over medium-high heat. Add shallots, do not brown, sauté for 1 minute. Add lobster meat.
In a separate bowl, combine cornstarch, fish stock or clam juice, carambola wine and cream. Add mixture to skillet and bring to a boil, stirring constantly. Add bananas, limes, serrano pepper, salt and pepper. Cook until lobster is opaque. Serve over rice or pasta.
Yield: 4 servings