Getaway: Caribbean

Chef Rachel Hargrove | Spicy Caribbean Lobster Salad Recipe

Caribbean | 6–8 tasting portions

Ingredients

• Raw lobster tails, 5–6 oz each — 4, plus an extra tail if desired
• Ripe mango — 1 large, small dice
• Fresh pineapple — 1 cup / 165 g, small dice
• Red bell pepper — ½, small dice
• Scallions — 3, thinly sliced
• Fresh cilantro — 2 tbsp, chopped
• Fresh thyme leaves — 1 tbsp
• Water for poaching — 1 qt / 950 ml
• Kosher salt for poaching liquid — 1 tbsp
• Lemon — 2 slices
• Bay leaf — 1
• Extra-virgin olive oil — ⅓ cup / 80 ml
• Fresh lime juice — ¼ cup / 60 ml
• Lime zest — 1 tsp
• Ground allspice — 1 tsp
• Fresh ginger — 1 tsp, finely grated
• Garlic — 1 small clove, finely grated
• Scotch bonnet — ¼–½ pepper, very finely minced, to taste
• Brown sugar — 1 tsp
• Black pepper — ½ tsp; sea salt to taste

Method

1. Whisk lime juice and zest with allspice, ginger, garlic, Scotch bonnet, brown sugar, pepper and salt. Slowly whisk in olive oil; let stand for 20 minutes.
2. For poaching, bring water, salt, lemon and bay leaf to a gentle simmer in a saucepan large enough to cover the tails. Add the raw tails and keep the liquid at a gentle simmer, not a rolling boil. Poach until the thickest part reaches 145°F / 63°C and the meat is pearly and opaque, about 5–8 minutes depending on size. Remove and chill promptly.
3. Remove lobster meat from the shells and cut into bite-size pieces once cool.
4. Combine mango, pineapple, bell pepper and scallions. Just before serving, gently fold in lobster and enough dressing to lightly coat.
5. Fold in cilantro and thyme. Taste and adjust lime, salt and heat. Serve chilled or cool, with recognizable lobster pieces on top.

To serve: Finish with a little lime zest, fresh herbs and a few drops of dressing.