Lobster Salad

I tried my hand at lobster salad today. I acquired a small amount of lobster that was going to be otherwise gasp! thrown away. It was already cut into rounds and since I frankly get a little bored with whole grilled lobster, making a tasty salad seemed like a good bet. Actually it was my good friend Stefan that requested and suggested it. Since he does whatever he can to avoid the kitchen, he was able to talk me through it as I conceptualized what he had in mind. When he first said lobster salad, images of conch salad came to mind, which more closely resembles ceviche. This mayonnaise based version is much less labor intensive with a lot less lime squeezing involved.

Down here in the islands, lobster is referred to as crawfish. I get the impression the word is derived from crawlfish since they crawl around in the rocky reefs, instead of those southern shrimp that come to mind when using the term, but one can never be sure. They aren't the giant lobsters with big ole pinchers either. The Caribbean spiny lobster are a bit smaller than their Maine cousins and even though they are sans claws, you’d better watch out for their antennae. I gave myself a good gash on my finger when I was taking a bag of lobster out of the freezer at Christmastime and I still have a scar.

This being the first time I made lobster salad, in a place where traditional dishes are held with the upmost respect and temperamental palettes are discerning, I was very proud to receive compliments from Stefan. He actually said it was just how his mother made it. Mine had a good spice kick to it, but feel free to dull it down a bit if you’re not too into spice. I use Crazy Frank’s hot sauce, which is my absolute favorite for cooking and it is HOT, but would be impossible to find anywhere outside the islands since it’s locally made and comes label-less in either a preserves jar or a baby food jar.

I grilled and chopped the rounds of lobster but you can also try shredding the lobster and serve with crackers as an appetizer or on a toasted roll as a sandwich.

Lobster Salad

½ lb lobster

¼ cup yellow, orange and red bell peppers, chopped

¼ cup celery, chopped

¼ cup red onion, chopped

1/8 cup mayonnaise

½ lime

1 tsp Crazy Frank’s hot sauce, or other hot sauce

Salt and Pepper

If lobster is uncooked, remove lobster from its shell and cut into medium sized chunks. Place pieces on the grill and cook until lobster is firm and just cooked. About 2 minutes per side over high heat.

Remove any tough skin and chop into bite sized pieces. Mix together lobster and next 6 ingredients in a bowl. Add salt and pepper to taste. Garnish with cilantro.