This page is where you will find recipes and cooking instructions for some favourite dishes from Turks and Caicos and abroad. Have fun trying these at home to experience a taste of the Caribbean. If you are visiting Providenciales, I will be happy to come and prepare some lovely dishes for you in the the comfort of your rental villa or condo.
SeaSalt provides private chef services across Providenciales and abroad. Choose from the suggested menus (Breakfast, Lunch or Dinner) or we can customise a menu tailored to your personal tastes. No matter what your group size or dietary requirements, we will be happy to create a package to suit you.
posted Dec 24, 2013, 8:58 AM by Becky Carlson
[
updated Jan 16, 2014, 4:51 PM by Nathan Drysdale
]
Ingredients needed for Caicos Lobster Tail
Method to prepare Caicos Lobster Tail
- Melt butter and add crushed garlic clove
- With good kitchen shears, snip the back of the lobster shell up the middle, stopping when you reach the tail fan.
- Insert a chef’s knife into the cut, and with a rocking motion cut through the flesh, scoring the underside of the shell but stopping short of cutting through.
- Open the now butterflied tail.
- Using your fingers, release the meat from the shell, but leaving it attached at the very end of the tail.
- Remove any unwanted grit and pat dry.
- Brush with butter and sprinkle with the herb mix.
- Replace the lobster into the shell.
- Brush the surface with butter, squeeze on a little lime juice.
- Prepare a hot grill and oil the grate.
- Sear the lobster flesh side down until marked - about 2 minutes.
- Turn shell side down, reduce the flame, and brush with additional garlic butter.
- Close the lid and grill until opaque - about 6-8 minutes for an 8 oz tail, basting with butter once.
| |
|
