1. Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes. 2. Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling. 3. Reduce heat, cover, and simmer 20 minutes. 4. Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise. 5. Garnish, as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
