Local Moco: How to make Melveen Leed’s Crustacean Polynesia, a recipe developed in Tahiti

Entertainer Melveen Leed is a woman of many talents. Not only can she sing anyone under the table, she’s a great cook.

This recipe is one she developed while living in Tahiti, and she shared it with family friend Frank Abraham for his cookbook, “Cooking Hawaiian Style,” which he authored with Lanai Tabura.

The book is currently out of print.

MELVEEN LEED’S CRUSTACEAN POLYNESIA

From “Cooking Hawaiian Style” by Frank Abraham and Lanai Tabura

• 4 to 5 cups fresh or canned coconut milk
• 1 tomato, diced in large pieces
• 1 Maui onion, diced in small pieces
• 4 to 5 pounds of your favorite seafood (cut-up crab, halved lobster tail, clams, shell-on shrimp, etc.)
• Salt and pepper, to taste

In large pot, place coconut milk, tomato and onion. Stir. Immediately add crustaceans and stir again.

Cover pot and cook on medium-high until milk boils, then reduce to simmer. Dish is ready when crab, lobster and shrimp turn red.

Add salt and pepper. Serves 4.

Nutritional information unavailable.