Cayman style lobster is one of Cayman’s most popular traditional fares. You will find that most of the traditional fares of the Cayman Islands are of the sea. You will most likely find the famous Cayman Style Lobster available at most local restaurants during lobster season which is from November 1st through April 30th. No one may take conch from the Cayman waters after or before these months as per the Cayman Islands Marine Conservation Laws.
Ingredients:
- 4 – 6 Lobsters
- ½ Cup Chicken Stock
- ½ Cup Red Pepper, diced
- ½ Cup Green Pepper, diced
- ½ Cup Onion, diced
- 2 Cloves Garlic, minced
- ½ Scotch Bonnet Pepper, chopped and seeded
- Salt to taste
- Pepper to taste
- Thyme to taste
- 2 tsp Corn Starch, dissolved in water
- 2 Tbsp Olive Oil or Butter
Cooking Directions
Rinse lobster under cold running water. Bring water and salt to boil in a 12-quart pot. Quickly plunge lobsters, headfirst, into boiling water. Cover and boil for 20 minutes or until lobsters turn red.
Remove lobster and allow it to cool. Remove lobster tails and cut shell down to middle to remove the meat. Cut the tail meat down the middle to remove the vein inside. Remove large claws and smaller legs by twisting them away from the body. A nutcracker can be used to crush the claws and legs to remove the meat inside.
Shop lobster meat. Heat butter, or olive oil, in large pan over low heat. Sauté red, green and scotch bonnet peppers, thyme and garlic. Add salt and chicken stock to pan, then add lobster meat and sauté for 10 – 15 minutes. Thicken sauce with corn starch and water mixture.
Serve with your choice of vegetables, salad and/or rice.
Recipe by: Mrs. Venitta “Annie” Dilbert (Little Cayman, Cayman Islands)