Recipes from the Bahamas

Lobster is the Caribbean version of chicken, able to be cooked and dressed up in countless different ways.

The Bahamas has some of the best and most unusual approaches. These recipes are from hotels and restaurants in Nassau and Grand Bahama.

NASSAU CARIBBEAN LOBSTER

This is a simple method for preparing lobster but one of the most satisfying we've ever sampled.

1 lobster tail

3 oz. fish stock

2 oz. heavy cream

1 oz. amaretto

2 oz. sliced almonds

Steam lobster tail between 1 and 1-1/2 minutes until half-cooked. Take lobster meat out of shell and cut into chunks. Put meat into frying pan.

Add 3oz. fish stock, 2 oz. heavy cream and 1oz. amaretto.

Cook mixture until meat is done, another 1 to 1-1/2 minutes.

Place cooked mixture into shell and top with 2 oz. sliced almonds

and a sprinkle of coconut. Place under grill to brown. Serve while hot. Serves one.

LOBSTER IDIENNE

The following recipe is very similar to Lobster Caribbean, but the addition of two ingredients provides a decidedly different flavor.

This recipe uses one of my favorite flavoring, the much maligned curry powder.

1 lobster tail

3 oz. fish stock

3 oz. heavy cream

1 oz. curry powder

1 T mango chutney

Steam lobster tail for 1 to 1-1/2 minutes until half cooked.

Remove lobster meat from tail and cut into chunks. Bring to boil 3 oz. of fish stock. Add lobster meat, 3 oz. of heavy cream, 1 oz. of curry powder and I tablespoon of mango chutney. Bring to a boil again. Let boil 1 to 1-1/2 minutes until meat is cooked.

Serve immediately. For one person.

Here are some more recipes from Bahamas restaurants:

ARAWAK WINGS

SEAFOOD PASTA

FISH CHOWDER

LOBSTER SALAD LUCAYA

CHICKEN BREAST ELEUTHERA

BAHAMA MAMA  

Return to Caribbean Cuisine Homepage