Crawfish
(Lobster) Salad
We’ve rented a home perched on a cliff
overlooking the Atlantic Ocean on the little Bahamian island of Eleuthera. From
our windows, I can see the breaking waves of the Atlantic while cooking in the
kitchen. The aquamarine waters are mottled with dark patches – reefs and rocks
that I know from diving and snorkeling are teeming with “crawfish”, what the
Bahamians call their spiny lobsters. We’ve managed to spear one, but several
more have gotten away from us.
Through good fortune, a local fisherman
named Johnny saved us from having to ration this succulent meat. While we were
searching for fresh local lobster in the nearby village, Johnny showed up in
his pickup – fresh from the docks and still dripping wet from his hunt. In just
a few hours of snorkeling, he had managed to spear dozens of 4-5 lb. grouper
and crawfish. We bought the two largest bugs off of him.
It’s enough lobster for 4 meals, so we’re
planning the menu for the next several days around lobster. One of the dishes
we made with was crawfish salad. The recipe comes from Clarice who is a
professional cook in the neighboring village. Jason worked beside her and
whipped this up as a side dish for one of the many seafood feasts we will be
indulging in over the course of our 10 day idyll on this magical isle.
Ingredients:
·
1
c. cooked lobster, cut into ½ inch cubes
·
2
T. onion, fine dice
·
2
T. celery, fine dice
·
2
T. green bell pepper, fine dice
·
2
T. tomato, fine dice
·
3
T. mayonnaise
·
Squirt
of lime juice
·
Salt
and pepper to taste
·
Cups
of lettuce or cabbage leaves for serving (optional)
Directions:
1.
Combine
the first six ingredients in a mixing bowl. Season to taste with lime, salt and
pepper.
2.
Refrigerate
until chilled and ready to serve.
3.
Optional
– serve the salad in individual cups of lettuce leaves (iceberg or butter
lettuce) or in one large lettuce or cabbage leaf.