Lobster Salad British Virgin Islands Caribbean Recipes

Steps:

• In a large bowl with a cover, mix together the lobster, cucumber, onion, celery & bell pepper, then season to taste with salt & pepper.
• In a small bowl, whisk together the mayo, lime juice & hot pepper sauce, then pour this over the lobster mixture & toss carefully to combine.
• Cover & chill in the refrigerator for at least 1 hour.
• When ready, serve the lobster salad over a bed of salad greens & garnish with lemon slices.

Steps:

• Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
• While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
• When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
• Top each cucumber round with 1 rounded teaspoon lobster salad.

Steps:

• Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
• Place frozen okra in boiling water. Cook until just barely tender.
• In a medium size saucepan, bring 2½ cups water to a boil.
• To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
• Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
• Add hot cooked okra to cooked cornmeal. Stir well.
• Then, stir in the butter, salt and pepper, to taste.
• Simmer for about 5 minutes more.

Steps:

• Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
• When meat is half cooked, add fish and crab and continue cooking till meat is tender.
• Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
• Wash greens, and chop fine or put through grinder.
• Cut up okras and add with greens to meat and eggplant mixture.
• Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

Steps:

• In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

Steps:

• In a blender combine; cruzan rum, along with pina colada mix,pineapple juice and orange juice.
• Blend in crushed ice, when processed pour into glasses enjoy!