As a New England “lobstah” lover, I am partial to those big red two pound beauties. I like them simple-steamed, cracked and dipped into hot lemon butter! I am on my way on October l, the best season for cool evening and hot lobsters.

Then it’s off to the Bahamas to devour those sweet Bahamian style lobsters.

As Caribbean conch festival judges we learned how to marinade cracked conch in lime juice, sea-salt and crushed pepper.

The natives fry lobsters in the unique conch style. This is how I remember our lobster feast on the balmy beach.

Ingredients for 2 or 3

About 6-8 lobster tails,
1/3 cup lime juice
Salt, crushed hot pepper, cold water
1/4 cup  flour seasoned with salt and pepper
1/4 cup corn flour
1 egg, beaten
Oil for frying

Method

Take lobster tails out of shell.
Soak in lime juice, water and crushed pepper for at least 20 minutes.
Dip into beaten egg, seasoned flour,egg again and corn flour.
Fry in olive oil until golden.

Devour these delicious morsels with your fingers, plenty of paper towels and ice cold beer on an island beach. I like Kalik Gold, the beer of the Bahamas.

This treat is lunch, a snack, a starter or a simple supper. You can prepare pounded conch the same way as lobster.

Brenda C. Hill


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