Lobster Mixture

Ingredients Weight Measure
Lobster meat, cut into 1/2" cubes 72 oz.
Vegetable oil 2 Tbsp.
Sesame oil 2 Tbsp.
Peas, frozen 24 oz.
Pineapple, cut into 1/2" cutes 3 cups
Soy sauce 6 tsp.
TABASCO® brand Garlic Pepper Sauce 6 tsp.
Sugar 6 tsp.
TABASCO® Habanero Egg Noodles (see below), cooked 3 lbs.
Coconut and Banana Sauce (see below) 48 oz.
Thai Pesto Sauce (see below) 48 oz.
Cilantro, fresh 2 bunches
Baby pineapple, cut into basket 12 ea.
Banana chips 1 cup

TABASCO® Habanero Egg Noodles

Ingredients Weight Measure
Pasta flour, sifted 2 lbs.
Eggs, large, whipped 7 ea.
Habanero chiles, pureed 2 ea.
TABASCO® brand Habanero Sauce 5 oz.
Salt 1/2 tsp.
Vegetable oil 2 tsp.
Coconut flakes, sweetened 12 oz.

Coconut and Banana Sauce

Ingredients Weight Measure
Banana, pureed 13 oz.
Coconut milk 27 oz.
Red curry paste 8 oz.
Rice wine vinegar 1/2 tsp.

Thai Pesto Sauce

Ingredients Weight Measure
Basil leaves, fresh, chopped 6 oz.
Mint leaf, fresh, chopped 6 oz.
Cilantro, fresh, chopped 6 oz.
Sesame oil 3 oz.
Vegetable oil 12 oz.
Ginger root 1 oz.
Garlic cloves 3 oz.
Lemon juice 1 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 oz.
Pine nut (pignolia) 12 oz.


  1. For Lobster Mixture, sauté lobster in vegetable and sesame oil blend. Add peas and diced pineapple; toss with soy, TABASCO® Garlic Pepper Sauce and sugar.
  2. For the TABASCO® Habanero Egg Noodles, add egg, pepper puree, TABASCO® Habanero Sauce, salt and oil to the flour to make dough. Roll out dough; then put through pasta maker to cut into noodles.
  3. For the Coconut and Banana Sauce, blend banana and coconut milk with blender or hand mixer. Then, heat with red curry paste and rice vinegar.
  4. For the Thai Pesto, blend all ingredients in blender until smooth.
  5. To serve, warm Thai Pesto Sauce and Coconut and Banana Sauce. Place sauces on half of plate, so that each sauce covers a quarter of the bottom of the plate. Heat TABASCO® Habanero Egg Noodles and toss with coconut flakes. Place a bed of noodles on the empty half of the plate. Place baby pineapple basket on top of noodles, then fill with Lobster Mixture, overflowing onto the plate between the two sauces.

Yield: 12 servings