Best 5 Lobster Salad British Virgin Islands Caribbean Recipes

LOBSTER SALAD CANAPES

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.

KALALOO VIRGIN ISLANDS STYLE

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.

LOBSTER CAESAR SALAD

Steps:

• In the fridgerator, chill 4 nice dinner plates.
• CAESAR DRESSING: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup).
• GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard.
• Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels.
• Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
• ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.
• Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
• Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this.
• Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.

LOBSTER SALAD

Steps:

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

FRESH LIME PIE (BRITISH VIRGIN ISLANDS)

Steps:

• Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
• Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
• Add the lime juice and rind and pour over the crust. Set aside.
• Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
• Spread the egg whites gently over the lime filling.
• Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.