Lobster Salad With Carambola Fruit
Oualie Beach Resort Hotel
Nevis, West Indies
- 1 Cup freshly squeezed orange juice
- 2 Tablespoons clover honey
- 4 Tablespoons canola oil
- 1 Teaspoon Kosher or sea salt
- 4 Medium Carambola (#ad) (star fruit), sliced
- 1 Cup orange sections
- 1 Cup pink grapefruit sections
- 1 Lb. cooked spiny lobster tail meat (#ad), sliced
- 1 Cup pitted Kalamata black olives
- 4 Cups mixed salad greens, (Arugula, Bibb Lettuce, Frisee, Rocket, etc) it’s up to you
- For the lobster salad dressing, bring orange juice to a boil in a saucepan, reducing liquid by 1/2.
- Cool in a small bowl.
- Whisk in the orange juice, honey, oil and salt. Set aside.
- On individual plates, arrange carambola slices, orange and grapefruit sections, lobster and Kalamata Olives (#ad) on salad greens.
- Drizzle the lobster salad with orange salad dressing and serve.
Spiny Lobster In The Caribbean
The Caribbean spiny lobster is commonly known as the spiny lobster can be found in the tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. These lobsters have spines on their bodies that point forward, which provide protection against predators.
They can be white or dark red-orange in color, and they have two cream-colored spots on the top of the second segment of their tail, which makes them easy to identify. Spiny lobsters also have long antennae over their eyes that they use to scare off predators, as well as smaller antennae-like structures called antennules that help them detect movement and chemicals in the water.
During daylight hours, lobsters stay in their dens to avoid predators and emerge a few hours after dark to search for food. Although they eat a variety of things, their preferred diet consists mostly of snails, clams, crabs, and urchins. They return to the safety of their dens a few hours before sunrise.