Hidden Caribbean Gem: Fresh Live Lobster Served by Rastafarian Expat | Secret Restaurant Experience!

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waivio_didilast month3 min read

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Caribbean Delight: Grilled Lobster and Steamed Red Snapper

Experience the vibrant flavors of the Caribbean with this delightful seafood duo. Our recipe combines the richness of grilled spiny lobster with the aromatic, tender essence of steamed red snapper. A perfect balance of simple techniques and bold flavors, this main course is sure to transport you to a sun-drenched island paradise.

Ingredients

🦞 2 Fresh Live Spiny Lobsters
🧄 Garlic for garlic butter, several cloves
🧈 Unsalted Butter for garlic butter
🌿 Dry Seasoning Blend from shaker bottle, specific brand not identified
🌶️ Pimento, allspice
🐟 2 Fresh Red Snapper, Yellow Eye Snapper, whole fish
🥥 Coconut Milk from a yellow packet, specific brand not identified
🥕 2-3 Carrots, sliced into rounds and sticks
🥔 2-3 Potatoes, peeled and sliced into sticks
🌶️ 1-2 Green Bell Peppers, chopped
🧅 1 Red Onion, chopped
🌶️ 1 Green Chili / Scotch Bonnet, chopped
🧄 Garlic, several cloves grated
🌿 Dry Seasoning Blend from shaker bottle, specific brand not identified
🍛 Curry Powder from a yellow packet, specific brand not identified
💧 Liquid Seasoning/Oil from squeeze bottle, specific brand not identified
🛢️ Cooking Oil from a clear bottle, specific brand not identified

Instructions

1- Prepare the Fish:

Scale and clean the red snapper.
Make diagonal scores on both sides of the fish for even cooking and better seasoning penetration.

2- Seasoning:

Rub the fish generously with dry seasoning blend, pimento, and liquid seasoning/oil.

3- Vegetable Prep:

Peel and chop the carrots, potatoes, and green bell peppers.
Chop the red onion and green chili.
Grate the garlic cloves.

4- Sauté Vegetables:

In a large stainless steel pot, heat cooking oil over medium heat.
Sauté the chopped vegetables and grated garlic until fragrant.

5- Create Broth:

Add water and coconut milk to the sautéed vegetables.
Stir in the dry seasoning blend and curry powder.

6- Cook the Fish:

Gently place the seasoned red snapper into the simmering vegetable broth.
Cover the pot with a lid and steam until the fish is cooked through and flaky, approximately 15-20 minutes.

7- Serve:

Plate the steamed fish with the cooked vegetables and coconut broth.

1- Prepare Lobsters:

Cut the live spiny lobsters in half lengthwise and clean them.

2- Grill Preparation:

Preheat the gas grill to medium-high heat.

3- Grill Lobsters:

Place the lobster halves meat-side up on the grill.
Baste the meat generously with melted garlic butter.

4- Cook:

Flip the lobsters to cook both sides until the meat is opaque white and tender, approximately 8-10 minutes.

5- Serve:

Serve immediately on a plate.

Prep Time: Approximately 30 minutes
Cook Time: 30 minutes for both dishes
Total Time: 1 hour
Servings: 2-4

Equipment:

Gas Grill
Large Pot (stainless steel)
Knives
Grater
Cutting Boards
Metal Tongs and Spoon
White Plates and Bowls
Nutrition: Specific nutrition facts per serving not provided