There are two types of lobster, the cold water lobster where you can get fresh along the east coast and the Caribbean lobster a warm water lobster! Did you know that the Caribbean lobster does not have claws? That means all the flavor is in the tail!
In the islands, lobster season starts and ends at various times of the year. Sandals all inclusive luxury resorts, also includes fine dining only serve tantalizing lobster dishes during the lobster season! So if you are a big lobster fan and want to make sure you are getting the freshest Caribbean lobster check out the seasons of the islands.
Jamaica Lobster Season: July 1 – April 31
Bahamas Lobster Season: August 1 – March 1
Turks & Caicos Lobster Season: September 1-March 31
Antigua: All Year Round
St. Lucia: November 1-April 31
Here is an outstanding recipe to add some Caribbean flair to your dishes:
¼ cup stemmed & finely chopped Habanero peppers (about 6 peppers)
½ cup stemmed fresh thyme
¼ cup freshly ground allspice (not too fine)
½ cup chopped fresh ginger
3 cups finely chopped onions (about 2 medium onions)
¼ cup finely chopped garlic (about 6 medium cloves)
6 cups finely chopped scallions (about 4 bunches, using the white and the green parts)
3 cups soy sauce
3 cups vegetable oil
2 teaspoons freshly ground black pepper
– Place all ingredients in food processor except soy sauce and oil.
– After finely minced or pureed, place in mixing bowl and add soy sauce and oil, mixing until well combined.
– Store in glass jar or clay pot. (Do not use metal or plastic.)
For Meats (chicken, beef or pork)
– Place the meat in the marinade and let sit overnight.
– Remove the meat from the marinade and grill at a high temperature until cooked through.
For Seafood (fish, lobster, shrimp)
– Place the fish or seafood in the marinade for one hour only.
– Do not over-marinate or it will break down the fibers in the fish and seafood, resulting in a mushy consistency when cooked.
– Remove from the marinade and grill at a high temperature until cooked through.
Chef’s Note: The unique flavor of Jerk comes in great part from cooking over moist pimento wood, which is not available in the US. To create that wonderful flavor without the pimento wood, soak 1/4 cup of whole allspice berries in water for about 30 minutes, then sprinkle them over the coals of the grill and cover to allow the smoke to permeate the meat, fish or seafood.
This is from the kitchen of Sandals Resorts Culinary Ambassador, Walter Staib!
CRO,chief romance officer
Luxury romance travel expert
Here Today Gone To Maui Travel Services