Best Sea And Be Seen A Trio Of Spiny Tail Lobster And Alligator Pear Salad Crispy Rock Shrimp And A Daiquiri Shot Recipes

SPICE RUBBED BAHAMIAN LOBSTER TAIL WITH RED CHILE-COCONUT SAUCE

Steps:

• For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and chile de arbol and cook for 1 minute.
• Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper.
• Remove from the heat.
• For the lobster tails: Whisk together all spices in a medium bowl.
• Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes.
• Remove and place in a bowl of ice water. Drain well. Remove the meat
• from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess.
• Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides.
• Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves.

GATOR TAIL

Steps:

• Mix flour, salt, and pepper in a large bowl with hands. Rinse gator and drain water. Dip in flour mixture. Shake off excess flour. Heat 1/2-inch vegetable oil in a deep frying pan to 350 degrees F. Drop the floured gator in pan and fry for 5 minutes or until golden brown. Serve immediately.

FRIED ALLIGATOR NUGGETS

Steps:

• Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

WHOLE SPINY LOBSTERS SPLIT AND STUFFED WITH HEARTS OF PALM SLAW

Steps:

• Preheat a grill.
• Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.
• Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.
• Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.