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.