BAHAMIAN CRAWFISH (LOBSTER) SALAD
In the Bahamas we use the words crawfish and lobster interchangeably, but we refer to the spinney crawfish, which has to feelers instead of claws.
Ingredients:
3 med. Lobster Tails
1 sml Onion (diced fine)
½ Green bell pepper
2 tbsp Mayonnaise
1 Hot pepper (diced fine)
1 lime/lemon
Salt
½ med. Tomato (diced medium)
water
Preparation:
Place lobster tails (in shell) with a dash of salt into a pot of water, just covering lobster and bring to boil. Cook 10 minutes. In the meantime, prepare vegetable and place in a medium bowl. Remove from heat and drain water. Fill with cold water to cool lobster. Remove lobster meat from the shell by using a large knife to break the cross bone at the sides of the shell (please be careful). Once you have broken the cross bones the thin skin will lift easily revealing the succulent meat. Separate the meat from the shell then de-vein. Cut the lobster into small chinks add to bowl of other ingredients. Add mayonnaise, salt to taste and squeeze the limejuice into the bowl. Mix until blended. Chill before serving.
Serving Suggestions:
This regal appetizer can be served on a bed of lettuce with a wedge of lime or on crackers as hors d’ oeuvres
