Haitian Rock Lobster Salad Recipe
This haitian rock lobster salad is a caribbean lobster preparation made along with fresh pineapples, cucumbers, tomatoes and balck olives. Fresh and flavorful, this haitin rock lobster salad is perfect for a light and fun filled dinner party or a beach party. served with rice and eggs, the lobsters are served with flaming amber rum poured over it.
Ingredients
8 rock lobster tails
Court Bouillon for Fish and
Shellfish
4 cups Caribbean Rice
16 cherry tomatoes, washed and stemmed
1 cup cubed pared cucumber
3 celery stalks, diced
1 cup cubed fresh pineapple
1 cup small Greek black olives
1/4 cup capers
1 cup French Dressing Antillaise for Salads
4 hard-cooked eggs, peeled and quartered
3/4 cup amber rum
Directions
Simmer lobster tails in court bouillon 20 minutes.
Belly side down on a board, split the tail lengthwise with a sharp knife and keep warm in the bouillon until serving time .
Toss rice with vegetables, pineapple, olives, and capers.
Add dressing and toss again.
Mound the rice mixture on a large silver platter, garnish with hard cooked egg quarters, and edge platter with drained cooked lobster tails.
At the table, warm rum, ignite it, and pour it flaming over the lobster.
Belly side down on a board, split the tail lengthwise with a sharp knife and keep warm in the bouillon until serving time .
Toss rice with vegetables, pineapple, olives, and capers.
Add dressing and toss again.
Mound the rice mixture on a large silver platter, garnish with hard cooked egg quarters, and edge platter with drained cooked lobster tails.
At the table, warm rum, ignite it, and pour it flaming over the lobster.
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