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Lobster Cayman Style

Lobster Cayman Style

Lobster Cayman Style

   

Ingredient:
4-8 ounce lobster tails, uncooked
2 tablespoons fresh lime juice
1/4 pound bacon
1/2 cup olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
2 large tomatoes, peeled & diced
2 tablespoons tomato paste
1/2 teaspoon thyme
1 teaspoon ground black pepper
1 teaspoon seasoned salt
1 tablespoon Pickapeppa Sauce
1 tablespoon Worcestershire Sauce
1 teaspoon Tortuga Hell-Fire Hot Pepper Sauce
OR 1/16th teaspoon minced, seeded Scotch Bonnet pepper finely chopped

Directions:
Remove raw lobster meat from shells & cut into 1 inch pieces. Sprinkle with lime juice & set aside. In frying pan, cook bacon until almost crisp. Remove & drain on paper towels & chop into small pieces. Drain off all but 1 tablespoon bacon fat from pan & add 1/2 cup olive oil & heat over medium - high heat. Add onion, celery, garlic, green pepper & sauté until soft. Add lobster meat, stirring to mix well with vegetables. Cook 2 minutes. Add tomatoes, tomato paste, thyme, black pepper, Pickapeppa, Worcestershire sauce, pepper sauce & stir well. Cover & simmer 5-7 minutes longer. Service with white rice or rice n peas.