Caribbean Recipes: Lobster Time

There are spiny lobsters and there are Maine lobsters; both are caught year round. There is no need to pay big dollars for lobster at a fancy restaurant when they are easy to prepare at home. 

Prep time: 30 minutes. Cooking time: 15 minutes. Serves: 2
3 gallons water
2 onions peeled and coarsely chopped
10 garlic cloves, peeled and chopped in half
2 lemons, cut in quarters
2 oranges, cut in quarters
6 stalks celery, cut in quarters
3 Tbsp. freshly ground black pepper
3 Tbsp. coarse sea salt
2 (1½ lbs.) fresh live lobsters

Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, and salt. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

Hint: You can cook more lobsters in broth, but only two at a time.


Prep time: 30 minutes. Cooking time: 30 minutes. Serves: 4
2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
3/4 tsp. paprika
1/4 cup dry Sherry (not Sherry cooking wine)
1 cup canned diced tomatoes
1 cup fat free, low-sodium chicken broth
1 cup plain almond milk
2 (4 oz.) lobster tails
1/2 Tbsp. cornstarch
Lemon juice
Sea Salt
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Garnish: chopped green onions

Heat a large heavy bottomed Dutch oven over medium heat. Once hot, add a little olive oil. Sauté onion, garlic and paprika until tender about 2 minutes. Add wine and cook until it has reduced about one half, about 2 minutes. Add tomatoes and their juice. Reduce slightly. Add chicken broth and 3/4 cup milk and bring to a boil. Reduce the heat and let simmer about 20 minutes. The soup should reduce about one-half. Turn off the heat and let cool slightly.

Remove the lobster meat from the tails and cut into pieces. Working in batches, pour soup into blender and pulse until smooth. Then strain through a fine mesh strainer and return to pot. Whisk together remaining milk, and cornstarch. Add to soup mixture. Turn up heat; bring back to a boil whisking constantly. Once hot, reduce heat to medium-low. Add uncooked lobster and let cook about 3 minutes. Season with lemon juice, salt, pepper, and Tabasco. Garnish and serve.


Prep time: 30 minutes. Cooking time: 1 hour 15 minutes. Serves: 6
3 (1½-lb.) live lobsters
1 lb. small new potatoes, cut in half
4 cups mixed baby salad greens or arugula
1 lb. green beans, trimmed
1 pint cherry tomatoes, halved
1/2 cup Niçoise olives or other black olives

2 anchovy fillets, chopped
1/8 tsp. sea salt
Freshly ground pepper to taste
2 tsp. grated lemon zest
1/4 cup lemon juice
3 tablespoons finely chopped fresh chives
1/2 cup extra-virgin olive oil

Bring 6 inches of water to a rolling boil in a very large pot. Add lobsters, claw-side down; cover and cook about 15 minutes. Remove lobster from the pot.  Run under cool water to stop cooking and be able to handle. Remove the tail and claws from the body. Cut open the tail and pull out all the meat. Crack open the claws and remove the meat.

Using a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add potatoes, cover and cook until tender, about 15 minutes. Remove to cool. Add more water to pot, if necessary. Add green beans to the steamer basket; cover and cook until bright green and just tender, about 5 minutes. Drain and run under cool water, then drain thoroughly. 

Mash anchovies and salt in a medium bowl using the back of a spoon. Stir in pepper, lemon zest, lemon juice and chives. Whisk in oil in a slow steady stream until well combined.

Arrange greens on a serving platter. Top with the lobster meat, potatoes, green beans, tomatoes and olives; spoon ¼ cup of vinaigrette over the top. Serve remaining on the side.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK