Cooking: Love, Laugh &... Eat Lobster!
Just when I thought I couldn’t possibly love this island more… there is Lobster Season!
I have gone through some serious, and very indulgent phases, in my life – one of them being a big obsession with Lobster. I would order it anywhere and everywhere I went, especially when we were in St. Barts over the holiday season. I loved it boiled, steamed, grilled, baked…I also loved catching it, but had only had the opportunity to do so in the Bahamas, during their lobster season.
When I moved to the Cayman Islands I quickly realized the magic that is on this island, and truly the more positive vibes you put out there, the more positive vibes you get back. For me though, Lobster Season is an epic bonuc.
Catching lobster here is a celebrated time of year – and it is also very top secret! If you ask anyone where they caught their lobster, they will give you a little smirk and say “I have my spots!”. I love that, and I also won't share our secret spots! Hehe.
I love lobstering (yes, that’s a thing!) and hopping in the boat to go early in the morning as the sun comes up. It’s Gods light shining down, sipping a morning coffee, riding the ocean waves, enjoying good company – and catching lobster for breakfast, lunch & dinner! If were out of luck, there is always sunset, and I would never complain about being the captain of a sunset cruise.
Lobster season here is between December 1st and February 29th (Conch season is a little longer running between November 1st and April 30th, and that's a whole OTHER yummy story!), and a few key laws:
· The prescribed limit is 3 per person or 6 per boat, whichever is less. Exceeding this limit is an offence.
· Lobster tails must be over 6 inches long
· Lobster may not be taken from any of the marine protected areas around the three islands, including the recently introduced Wildlife Interaction Zones
Respecting the wild life is a big Must, because protecting this island is at the heart of what everyone who lives here does and abides by. Cayman Kind is a real practice on the island and it applies to Lobster Season too!
Then the fun part is preparing the lobster to cook, and I believe if you are going to cook the lobster you should try to also learn to clean it and remove the tail. Don’t shy away from the new and unknown, ask someone to show you how.
Preparing the lobster is so much fun, and finding new ways to cook it is also a big passion. You can have lobster scramble for breakfast, left over lobster dinner for lunch (as you can see in my photo!), and obviously the best way to have lobster is shared with friends and family for dinner!
Here is one my latest fave recipes for Loving, Laughing, and…Lobstering!
Four Lobster Tails
1 Diced Yellow Onion
1 Head of Chopped Garlic
2 Chopped Fresh Tomatoes
1 Can Diced Tomatoes
2 Tablespoons of Tomato Paste
1 Chopped Bell Pepper
Big Bowl of Spinach
½ Cup Coconut Oil
Salt, Pepper & Garlic
Chop up lobster tail into bite size pieces.
Heat coconut oil at medium heat.
Cook down onion, garlic, pepper.
Add spices and stir in the diced lobster tail.
Allow the spices to be infused into the lobster and base ingredients.
Stir in the canned tomatoes and tomato paste.
Add in spinach and fresh tomatoes as a final touch.
Serve with a side of quinoa (or rice, whichever you prefer).
Grate truffle cheese on top & enjoy with friends and family (save some for left overs!)