Source: Maarten Smeets, Chef of Radisson Aruba Resort

Ingredients:

• 2 oz soften butter
• 1/2 oz olive oil
• 1 tsp garlic chopped
• 1 tsp onions minced
• 1 tsp habanero pep pers
• 1 tsp red peppers
• 1/2 tsp cilantro
• 1/2 tsp scallions
• 1/2 tsp parsley chopped
• 6-1oz lobster medallions
• 3 oz white wine
• 1 oz heavy cream
• 2 lbs curry powder
• 2 oz granny smith apples diced
• 2 oz green bananas
• salt and pepper to taste

Directions:

1. Heat butter and olive oil in a medium saute pan on medium heat.
2. Add onions, garlic, peppers, cilantro, scallions and chopped parsley.
3. Simmer for 1 minute and add the lobster and continue to simmer for 2 minutes.
4. Add the wine, cream and coconut milk.
5. Continue to simmer, add curry, apples and bananas.
6. Season with salt and pepper to taste.
7. Place pancake in the center of plate, followed by the sauteed lobster medallion.