Lobster Salad Is A Real Caribbean Treat
Nevis, West Indies
4 Lobster tails, 6-8 oz. each
1 Sweet red pepper
1 Small white onion
1 Teaspoon kosher or sea salt (#ad)
4 Tablespoons of mayonnaise
cayenne pepper and white pepper to taste
Lobster Salad Garnish Ingredients:
1/2 head bibb lettuce
Boil lobsters in the shell for 10 minutes in salted water.
Let them cool. Then cut the tails lengthwise and peel meat out of the shell. Keep shell in reserve. Cube the meat in 1/2-inch size. Dice sweet pepper, tomato and onion and add to lobster meat.
Squeeze 2 limes over it and season with salt, cayenne and white pepper. Add 4 tablespoons of mayonnaise and mix well together. Serve on a bed of lettuce in the shell. Garnish with tomato slices, lime and capers.
Caribbean Spiny Lobster Appearance
- Caribbean spiny lobsters get their name from forward-pointing spines that cover their bodies to help protect them from predators.
- They have a reddish brown shell, marked with occasional dark spots and two large, cream-colored spots on the top of the second segment of the tail.
- They have long, horn-like antennae over their eyes that they wave to scare off predators, and smaller antennae-like “antennules” that sense movement and detect chemicals in the water.
- Unlike the American lobster, they lack large front claws.
- They are harvested for their tail meat. Items marketed as “lobster tail” are usually from spiny lobster.