Editor’s note: The Crucian Contessa is back with another delicious treat for us to try our hands at mastering to bring a taste of the West Indies to our homes! This one will take some doing if you don’t have ready access to Caribbean spiny lobster, though, since…
There really is nothing more decadent than Caribbean lobster.
Unlike it’s Atlantic cousin, our lobsters have no claws, but they are extremely succulent, naturally garlicky, with a sweet oceanic flavor.
- 2 Caribbean Lobster Tails or 1/2 Pound of Cooked Lobster Meat
- 1 Seasoning Pepper–seeded and diced
- 1 Stalk of Celery
- 2 Tablespoons Diced Red Onion
- 3 Stalks of Chives or Green Onions
- 1/4 Teaspoon Thyme
- 3 Tablespoons Mayonnaise
- 1/4 Teaspoon Garlic Powder
- 1/2 Lemon Juiced and Lemon Zest
- Salt and Pepper to Taste
I usually make this dish during the warmer months, when I don’t feel like cooking. But I just couldn’t resist when I saw this beauty from one of our local roadside fishermen.
Serve this salad over a bed of baby leaves and savor the flavor of the ocean. Fantastic!
Poach the lobster tails in boiling water until cooked through. Be careful not to overcook it. Plunge the cooked lobster into ice water to cool.
Remove it, pat it dry, and dice into bite-size chunks. Dice the onions, peppers, and celery and toss in the bowl with the lobster. Sprinkle the thyme, salt, fresh ground pepper, and garlic powder.
Add the lemon zest and juice and fold all the ingredients together until coated. Add the mayonnaise.
Serve over a bed of lettuce and ENJOY!