Open Faced Spiny Lobster Roll

 / Fusions  / Open Faced Spiny Lobster Roll
11 Jun

Open Faced Spiny Lobster Roll

My Andros sister from another Mister is making her mark down in Harbour Island as the Executive Chef at Bahama House. I’m always excited to see her posts and chat with her sharing ideas, and stories. We have had a world wind of a year but caught up recently at Cricket Club for some stew fish and Sands & Vodka ( don’t judge us) its the Breakfast of Champions to be honest!!. We are planning a few collaborations this summer and I’m looking forward to her creative culinary ideas utilizing summer fruits and spices, it’s going to be amazing!

Bahamian Spiny Lobster Season is Closed!!! Yes we know, but my girl Niki had a few tails left in her freezer so decided to whip up this simple yet delicious meal. If you don’t have any left you’ll have to wait until the season opens again August 1, 2018. Enjoy!!

Open Faced Spiny Lobster Roll

Spiny Lobster Tails 2/8oz
Red Bell Pepper 1/4
Lime 1/2
Garlic 1clove
Scallion 2ea
Fresh Ginger Grated 1TSP
Mayo 1/4Cup
Plain Greek Yogurt 1/4Cup
Home Made Bread 2slices
Butter 4TBLSP
Sizzle (Sea Salt) 1TBLSP
Ignite (Habanero Pepper Powder) 1/8TSP

In a small pot bring 8 cups of water to a boil, add 2 tsp of salt and boil lobster tails for 8 minutes. Remove from pot, cool, remove from shells and cut into 1inch dice. Drizzle with 1/2 of lime and chill for 30mins.

In a mixing bowl add:
Fine diced garlic
Sliced scallion
Grated Ginger
Diced red bell pepper
Mayo & Greek Yogurt
Mix well and add Lobster
Chill for 30 mins

In a frying pan on medium / low heat, melt butter and toast 2 slices of bread.

Top warm bread with Lobster Salad and Enjoy!

Product Links (please click on the products used)

Like & Check out Niki’s page as well: Sweet Paradise Culinary Consulting

Regina Smith
No Comments

Sorry, the comment form is closed at this time.