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Moqueca is a Brazilian fish stew made with coconut milk, coriander and lime. It is often made with prawn, shrimp or crab but Brazilian-born chef Marcello Tully opts for luxurious lobster and juicy mussels and pairs the dish with a colourful tomato concasse. If you have never tackled life shellfish before take a look at our guide on how to cook lobster for advice on killing them humanely, and remember to place them into the freezer first – this causes the lobsters to become stunned.
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