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It’s 12:30 on a Saturday afternoon, but the white sand beaches in Williams Town on Little Exuma are empty. Everyone is at Santana’s, a delicious open-air seafood bar on the water. While chef Dee serves up delicious fried shrimp and grouper, the real draw is the cracked lobster.
Upon first walking into the wooden bar you’ll notice vibrant Caribbean-style music playing while happy locals dance and sing. From the ceiling above the bar license plates and colorful hats dangle down, enhancing the quirky atmosphere of the venue. Best of all, Santanna’s sits right on the beach, so you can watch the waves lapping up onto the white sand while you eat.
A smiling man brings me an ice-cold Kalik beer, and plops a white Styrofoam to-go container in front of me. For those who think a great meal must be presented in an aesthetically pleasing manner, don’t judge a book by its cover, especially when ordering Santana’s cracked lobster.
Unlike your usual broiled lobster, this fresh catch is fried while still in the shell with oily pieces of batter dripping into the bed of creamy lentils and rice that it’s served on. The lobster is surprisingly sweet, due to chef Dee’s "secret sauce" (sorry, I tried to get it out of her but she wouldn’t budge). She did tell me, though, that all ingredients are local and many are sourced from her personal garden.
Although the rice tastes stir fried I’m told it’s boiled, with most of is flavors coming from the sweet native onion, onion leaf, natural salt from the local salt pond, and pepper. It also has a delightfully sweet and savory contrast that is further enhanced with sides of corn kernels and coleslaw.
It doesn’t hurt this family-owned restaurant also has an onsite "Mom’s Bakery," run by none other than Dee’s mom. While they only serve a few items — marble cake, vanilla rum cake, chocolate rum cake, and a crepe-like pasty called "coconut filling" — everything is made fresh. I got to experience this firsthand by ordering a decadent slice of chocolate rum cake. The dessert is pulled fresh out of the oven before the woman working heated up some local rum and generously poured it on top. I’m not sure if it was the alcohol or the fact I was eating a warm and satisfying local treat, but I was love drunk upon first bite.
Despite the fact the fact Santana’s looks like a fun-loving dive, its anything-goes nature has allowed it to create a culture where Dee can be experiential with her cooking and serve it to locals who consider her establishment their second home. It’s an attraction in itself. In fact, Santana’s cracked lobster may not only be the best meal in the Bahamas, but the entire Caribbean.
More From Epicure & Culture:
• Carefree Caribbean: What Is Liming?
• Indulging In Saint Lucia’s Chocolate Culture
• Trinidad: The Land Of The Hummingbirds
During my childhood years in St. Croix, I remember scores of conch being easy to find in the shallow, protected waters off the island’s southeastern shore. These days they’re pretty scarce across much of the USVI, even with the recent series of limits put in place to combat overfishing.
Other Caribbean countries aren’t immune to the overfishing problem either. The U.S. has banned conch importation from a number of Caribbean countries in recent years, while in The Bahamas, where Queen Conch is King, the monarch’s powers are less than absolute these days.
Still, millions of Caribbean visitors never think twice about devouring a steaming plate of cracked conch like the one pictured above that I enjoyed at Compass Point in Nassau a few weeks ago.
Maybe the turtles get more/better press.
Maybe cute characters like these guys help.
Or maybe, it’s because Queen Conch looks like this:
Queen conch outside the shell via flickr
Not too terribly appealing, eh?
Queen Conch may not be a looker, but conch meat sure is tasty! Hopefully, organizations like Community Conch will be successful in helping to conserve the Queen Conch population so that we all can eat our fill whenever we’re in the islands. For my part, I can say any visit to The Bahamas without a taste of cracked conch just wouldn’t seem right.
Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae.  Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or to squat lobsters. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
Lobsters are invertebrates with a hard protective exoskeleton.  Like most arthropods, lobsters must moult to grow, which leaves them vulnerable. During the moulting process, several species change color. Lobsters have eight walking legs the front three pairs bear claws, the first of which are larger than the others. The front pincers are also biologically considered legs, so they belong in the order Decapods ("ten-footed").  Although lobsters are largely bilaterally symmetrical like most other arthropods, some genera possess unequal, specialized claws.
Lobster anatomy includes two main body parts: the cephalothorax and the abdomen. The cephalothorax fuses the head and the thorax, both of which are covered by a chitinous carapace. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae. The head also bears the (usually stalked) compound eyes. Because lobsters live in murky environments at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina.  The lobster's thorax is composed of maxillipeds, appendages that function primarily as mouthparts, and pereiopods, appendages that serve for walking and for gathering food. The abdomen includes pleopods (also known as swimmerets), used for swimming as well as the tail fan, composed of uropods and the telson.
Lobsters, like snails and spiders, have blue blood due to the presence of hemocyanin, which contains copper.  In contrast, vertebrates and many other animals have red blood from iron-rich hemoglobin. Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas. 
Lobsters of the family Nephropidae are similar in overall form to a number of other related groups. They differ from freshwater crayfish in lacking the joint between the last two segments of the thorax,  and they differ from the reef lobsters of the family Enoplometopidae in having full claws on the first three pairs of legs, rather than just one.  The distinctions from fossil families such as the Chilenophoberidae are based on the pattern of grooves on the carapace. 
Typically, lobsters are dark colored, either bluish green or greenish brown as to blend in with the ocean floor, but they can be found in a multitude of colors.   Lobsters with atypical coloring are extremely rare, accounting for only a few of the millions caught every year, and due to their rarity, they usually are not eaten, instead being released back into the wild or donated to aquariums. Often, in cases of atypical coloring, there is a genetic factor, such as albinism or hermaphroditism. Notably, the New England Aquarium has a collection of such lobsters, called the Lobster Rainbow, on public display. Special coloring does not appear to have an effect on the lobster's taste once cooked with the exception of albinos, all lobsters possess astaxanthin, which is responsible for the bright red color lobsters turn after being cooked. 
|albino||1 in 100,000,000 ||Also called white translucent ghost crystal.   |
|"cotton candy"||1 in 100,000,000 ||Also called pastel.  Possibly a sub-type of albino. |
|blue||1 in 1,000,000  to 1 in 2,000,000   ||Caused by a genetic defect. ||Lord Stanley (2019, Massachusetts)   (2019, St. Louis) |
|calico||1 in 30,000,000 ||Eve (2019, Maryland) |
|orange||1 in 30,000,000 |
|split-colored||1 in 50,000,000 ||Almost all split-coloreds are hermaphroditic. |
|"Halloween"||1 in 50,000,000  to 1 in 100,000,000 ||Sub-type of split-colored, specifically orange and black. ||Pinchy (2012, Massachusetts) |
|red||1 in 10,000,000  to 1 in 30,000,000 |
|yellow||1 in 30,000,000 |
Lobsters live up to an estimated 45 to 50 years in the wild, although determining age is difficult.  In 2012, a report was published describing how growth bands in calcified regions of the eyestalk or gastric mill in shrimps, crabs and lobsters could be used to measure growth and mortality in decapod crustaceans.  Without such a technique, a lobster's age is estimated by size and other variables this new knowledge "could help scientists better understand the population and assist regulators of the lucrative industry". 
Research suggests that lobsters may not slow down, weaken or lose fertility with age, and that older lobsters may be more fertile than younger lobsters. This longevity may be due to telomerase, an enzyme that repairs long repetitive sections of DNA sequences at the ends of chromosomes, referred to as telomeres. Telomerase is expressed by most vertebrates during embryonic stages, but is generally absent from adult stages of life.  However, unlike most vertebrates, lobsters express telomerase as adults through most tissue, which has been suggested to be related to their longevity. Telomerase is especially present in 'Green Spotted' lobsters - whose markings are thought to be produced by the enzyme interacting with their shell pigmentation.    Lobster longevity is limited by their size. Moulting requires metabolic energy and the larger the lobster, the more energy is needed 10 to 15% of lobsters die of exhaustion during moulting, while in older lobsters, moulting ceases and the exoskeleton degrades or collapses entirely leading to death.  
Lobsters, like many other decapod crustaceans, grow throughout life and are able to add new muscle cells at each moult.  Lobster longevity allows them to reach impressive sizes. According to Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing 20.15 kilograms (44.4 lb).  
Lobsters live in all oceans, on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks. 
Lobsters are omnivores and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary, and are known to resort to cannibalism in captivity. However, when lobster skin is found in lobster stomachs, this is not necessarily evidence of cannibalism because lobsters eat their shed skin after moulting.  While cannibalism was thought to be nonexistent among wild lobster populations, it was observed in 2012 by researchers studying wild lobsters in Maine. These first known instances of lobster cannibalism in the wild are theorized to be attributed to a local population explosion among lobsters caused by the disappearance of many of the Maine lobsters' natural predators. 
In general, lobsters are 25–50 cm (10–20 in) long, and move by slowly walking on the sea floor. However, when they flee, they swim backward quickly by curling and uncurling their abdomens. A speed of 5 m/s (11 mph) has been recorded.  This is known as the caridoid escape reaction.
Symbiotic animals of the genus Symbion, the only known member of the phylum Cycliophora, live exclusively on lobster gills and mouthparts.  Different species of Symbion have been found on the three commercially important lobsters of the North Atlantic Ocean: Nephrops norvegicus, Homarus gammarus, and Homarus americanus. 
Lobster is commonly served boiled or steamed in the shell. Diners crack the shell with lobster crackers and fish out the meat with lobster picks. The meat is often eaten with melted butter and lemon juice. Lobster is also used in soup, bisque, lobster rolls, cappon magro, and dishes such as lobster Newberg and lobster Thermidor.
Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color changes from blue to orange because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell. 
According to the United States Food and Drug Administration (FDA), the mean level of mercury in American lobster between 2005 and 2007 was 0.107 ppm. 
Lobster has been eaten by humans since the prehistoric period. Large piles of lobster shells near areas populated by fishing communities attest to the crustacean’s extreme popularity during this period. Evidence indicates that lobster was being consumed as a regular food product in fishing communities along the shores of Britain, South Africa, Australia, and Papua New Guinea as far back as 100,000 years ago. During the stone age, lobster became a significant source of nutrients among European coastal dwellers. Historians suggest lobster was an important secondary food source for the majority of European coastal dwellers, and that it was a primary food source for coastal communities in Britain during this time. 
During the mid to late Roman period, lobster became a popular mid range delicacy. The price of lobster could vary widely due to a variety of factors, but evidence indicates that lobster was regularly transported inland over long distances to meet popular demand. A mosaic found in the ruins of Pompeii suggests that the spiny lobster was of considerable interest to the Roman population during the early imperial period. 
Lobster was a popular food among the Moche people of Peru during the period between 50 CE and 800 CE. Besides its use as food, lobster shells were also used to create a light pink dye, ornaments, and tools. A mass produced lobster shaped effigy vessel dated to this period attests to the popularity of lobster at this time, though the purpose of this vessel has not been identified. 
The Viking period saw an increase of lobster and other shellfish consumption among northern Europeans. This can be attributed to the overall increase of marine activity at this time due to the development of better boats and the increasing cultural investment in building ships and training sailors. The consumption of marine life went up overall in this period, and the consumption of lobster went up in accordance with this general trend. 
Unlike fish, however, lobster had to be cooked within two days of leaving salt water, limiting the availability of lobster to inland dwellers. Thus lobster more than fish became a food primarily available to the relatively well off, at least among non-coastal dwellers. 
Lobster is first mentioned in cookbooks during the medieval period. Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven eaten in vinegar.”  Le Viandier de Taillevent is considered to be one of the first “haut cuisine” cookbooks, giving advice on how to cook meals that would have been quite elaborate for the time period and making usage of expensive and hard to obtain ingredients. Though the original edition which includes the recipe for lobster was published before the birth of French court cook Guillaume Tirel, Tirel later expanded and republished this recipe collection, suggesting that the recipes included in both editions were popular among the highest circles of French nobility, including King Philip VI.  The inclusion of a lobster recipe in this cookbook, especially one which does not make use of other more expensive ingredients, attests to the popularity of lobster among the wealthy.
The French household guidebook Le Ménagier de Paris, published in 1393, includes no less than five recipes including lobster, which vary in elaboration.  A guidebook intended to provide advice for women running upper class households, Le Ménagier de Paris is similar to its predecessor in that it indicates the popularity of lobster as a food among the upper classes. 
That lobster was first mentioned in cookbooks during the 1300s and that it is only mentioned in two during this century should not be taken as an implication that lobster was not widely consumed before or during this time. Recipe collections were virtually non existent before the 1300s, and only a handful exist for the medieval period as a whole.
During the early 1400s, lobster was still a popular dish among the upper classes. During this time, influential households used the variety and variation of species served at feasts to display wealth and prestige. Lobster was commonly found among these spreads, indicating that it continued to be held in high esteem among the wealthy. In one notable instance, the Bishop of Salisbury offered at least 42 kinds of crustaceans and fish at his feasts over a nine-month period, including several varieties of lobster. However, lobster was not a food exclusively accessed by the wealthy. The general population living among the coasts made use of the various food sources provided by the ocean, and shellfish especially became a more popular source of nutrition. Among the general population, lobster was generally eaten boiled during the mid-15th century, but influence of the cuisine of higher society can be seen in that it was now also regularly eaten cold with vinegar. The inland peasantry would still have generally been unfamiliar with lobster during this time. 
Lobster continued to be eaten as both a delicacy and a general staple food among coastal communities until the late 17th century. During this time, the influence of the Church and the government regulating and sometimes banning the consumption of meat during certain periods continued to encourage the popularity of seafood and especially shellfish as a meat alternative among all classes. Throughout this period, lobster was eaten fresh, pickled, and salted. From the late 17th century onward, developments in fishing, transportation, and cooking technology allowed for lobster to more easily make its way inland, and the variety of dishes involving lobster and cooking techniques used with the ingredient expanded.  However, these developments coincided with a decrease in the lobster population, and lobster increasingly became a delicacy food, valued among the rich as a status symbol and less likely to be found in the diet of the general population. 
In North America, the American lobster was not originally popular among European colonists. This was partially due to the European inlander's association of lobster with barely edible salted seafood, and partially due to a cultural opinion that seafood was a lesser alternative to meat which did not provide either the taste or nutrients desired. It was also due to the extreme abundance of lobster at the time of the colonists' arrival, which contributed to a general perception of lobster as an undesirable peasant food.  The American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack,  a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport. 
Prior to this time, lobster was considered a poverty food or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. Some servants specified in employment agreements that they would not eat lobster more than twice per week,  however there is limited evidence for this.   Lobster was also commonly served in prisons, much to the displeasure of inmates.  American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low-priced canned staple food. 
As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam. [note 1] 
Caught lobsters are graded as new-shell, hard-shell, or old-shell, and because lobsters which have recently shed their shells are the most delicate, an inverse relationship exists between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate, even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York, and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive.
Killing methods and animal welfare Edit
Several methods are used for killing lobsters. The most common way of killing lobsters is by placing them live in boiling water, sometimes after having been placed in a freezer for a period of time. Another method is to split the lobster or sever the body in half lengthwise. Lobsters may also be killed or immobilized immediately before boiling by a stab into the brain (pithing), in the belief that this will stop suffering. However, a lobster's brain operates from not one but several ganglia and disabling only the frontal ganglion does not usually result in death.  The boiling method is illegal in some places, such as in Reggio Emilia, Italy, where offenders face fines up to €495.  Lobsters can be killed by electrocution prior to cooking, with one device, the CrustaStun, applying a 110-volt, 2 to 5 amp electrical charge to the animal.  The Swiss government banned boiling lobster live without stunning them first.  Since March 2018, lobsters in Switzerland need to be knocked out, or killed instantly, before they are prepared. They also get other protections while in transit.  
The killing methods most likely to cause pain and distress are: 
- Any procedures whereby the abdomen is separated from the thorax
- The removal of tissue, flesh, or limbs while the crustacean is alive and fully conscious
- Placing crustaceans in slowly heated water to the boiling point
- Placing crustaceans directly into boiling water
- Placing marine crustaceans in fresh water
- Unfocused microwaving of the body as opposed to focal application to the head
Lobsters are caught using baited one-way traps with a color-coded marker buoy to mark cages. Lobster is fished in water between 2 and 900 metres (1 and 500 fathoms), although some lobsters live at 3,700 metres (2,000 fathoms). Cages are of plastic-coated galvanized steel or wood. A lobster fisher may tend as many as 2,000 traps.
Around year 2000, owing to overfishing and high demand, lobster aquaculture expanded.  However, as of 2008, no lobster aquaculture operation had achieved commercial success, mainly because of lobsters' tendency towards cannibalism and the slow growth of the species. 
Santana’s Cracked Lobster: Hands Down the Best Meal in the Caribbean - Recipes
You'll have to decide for yourself, but everyone I spoke to after dinner claimed it was the best lobster they ever had! We stayed at the Anegada Beach Club and they provided transportation here - which was one of the highlights of our stay. Great waterfront location on the ferry dock. Real laid-back Caribbean charm and drinks - what more can you ask for?
Thanks for the vote! We agree, the location and atmosphere are ideal. We're happy you loved the lobster and shared it with the world. See you next trip!
53 - 57 of 164 reviews
we made this place a stop during the event last week, it was crowded but that was to be expected on the business weekend of the year. This is a neat waterfront place and it is one of the more well appointed restaurants on island. It is owned by the same folks that have the Anegada Beach Club (ABC) so you know it has to be a pretty good place to visit.
Thanks for the nice review! We hope to see you again, now that things have settled down after Lobsterfest.
Was recommended the lobster trap by a local bartender. Well The lobster it seems to be large langoustines rather than lobster as there were no claws
I ordered a whole lobster and revived 3 half lobsters as they were considered smaller than usual. I thought they were of decent size those that ordered a half was given 2 halves.
They were tasty and more tender than I expected. Rice and carrots were served with the meal.
The service was good as well.
Thank you for the nice review. They actually are lobsters Panulirus argus, the Caribbean spiny lobster, is a species of spiny lobster that lives on reefs and in mangrove swamps in the western Atlantic Ocean. It is one of the largest crustaceans in the Caribbean Sea. Along with true crabs, prawns, and other lobsters, the Caribbean spiny lobster is a decapod it has ten legs. Just a little tidbit of info! We are happy that you enjoyed the food and service, and hope to see you again!
with her character's marriage to Del (Michael Chiklis) in shambles, a
scene with his son (Evan Peters) ending in bloodshed and a potential new
roomie in Ethel (Kathy Bates), actress Angela Basset's got her hands as full as her bra this season.
picked up some interesting "AHS" tidbits from the 56-year-old during a
recent press conference for the show -- where she talked about her
physical transformation, Twisty the Clown's shocking reveal and addressed Ryan Murphy's assertion that all four seasons of the show are "connected."
Keep reading for the biggest takeaways!
1.) Her Character Was a Complete Surprise
Angela says she signed onto "Freak Show" without knowing her character's interesting physical traits.
didn't have a clue whatsoever what the part might be, what it might
encompass when I signed on. I just knew I had a great time the previous
year and if that was any indication, it was going to be a wild ride. I
think it was about two weeks before I was scheduled to start shooting
that I got the hot-off-the-presses script, so I sat down to read it .
you read the stage direction, 'African-American woman in her 40s,
hermaphrodite, three breasts and a ding-a-ling.' I thought 'Oh my gosh'
and immediately closed the page to walk around and process that a
minute. I just knew that it was absolutely going to be something I had
never done before and what does an a actor crave but new challenges and
this was going to be one of those."
2.) The Transformation Takes About An Hour
that third breast isn't easy and takes a team of makeup and special
effects artists to apply it anytime Angela reports to work.
a makeup artists puts on the appliance. Then, she heads to another
trailer for the special effects guys make sure the edges are clean
before painting it to blend in. They then take photos of it to see how
it looks on camera.
"It takes, maybe from start to finish, about
an hour. Just enough time to check out a Netflix episode of 'Orange Is
the New Black,'" says Angela.
A long day on set can lead to some serious discomfort for Bassett.
12 hours, you begin to itch, you begin got sweat and you can't really
produce relief because you can't get to yourself, you're scratching
foam," she says.
Still, it's better than the silicone piece they tried out on her at first.
"It started out fine, but it started getting hot and heavy and I believe it started sagging. What's the point of having three sagging breasts?!" she says. "The difference is night and day."
3.) That Sex Scene Was Awkward, But Not for the Reason You'd Expect.
last week's episode, Evan Peters'characterhad a breakdown, started
making out with Desiree and thenused his lobster hands on her . down there. The two got hot and heavy until she started bleeding.
It was uncomfortable to watch, but how was it to film?
"Well, not too awkward. He is
a cute little boy," says Angela. "You're playing characters and he's
quite a professional. I think the most awkward part of it was he was so
emotional, just tears and things coming out of one's nostrils. I think
that was the most awkward part, but sexually it wasn't."
4.) The One Moment That Made Her Sad
Nope, it wasn't Meep's death.
[Twisty] took that mask off and saw where he put a gun and shot half
his face off, with the way the little people treated him, which spurned
him on to do that. I didn't like that," Bassett reveals. "That sort of
freaked me out, how people treat one another. He's innocent in his
mind, so taking advantage of that, that was a lot for me. That was very
5.) The Actors Have No Say on Set
asked if she thought Desiree and Ethel (Kathy Bates) will become
friends, Angela revealed that she has no idea what the writers have
planned . and they have very little say in what happens next.
really don't know what's coming in the subsequent episodes or scripts.
That's the aspect of this that makes it a little bit difficult or
frustrating for us. We don't have input but we might have influence,"
she says. "We've played it as good good friends, so it remains to be
seen. Maybe they'll see that in the writers' room and it'll take them
down a different road than they had anticipated. That can and does and
has happened in the past, so we'll see."
We really hope for some "Odd Couple" roommate situations between these two!
6.) There Are Some Real Clowns on Set
all the craziness, blood and gore on the show, the actors still know
how to have fun -- and a few of them really crack Angela up.
can make me laugh really easy and so can Gaby [Sidibe] when she's
around. I haven't had the opportunity to spend any time with her this
year," says Angela. "But Sarah's pretty funny to me and Michael
[Chiklis] is lighthearted and Emma [Roberts] is pretty crazy. Last
night, it was she and I til midnight outdoors in the cold and she was
7.) She's Clueless on the Connections
Ryan Murphy recently revealed all four seasons of the show are connected.
all very separate but there’s clues every season that we’re now telling
you how the different worlds are intertwined," he told EW last month.
toofab's Candice Brock asked Angela if she had any ideas how Desiree Dupree or Marie Laveau might be connected in the grand scheme of things -- and that was clearly news to her!
one, nor have I considered it," she said with a laugh. "The only
connection I was able to make is Pepper from Season 2 to Season 4, but
no I haven't thought about that but it gives me something to thought
about," she says. "Sounds like a great college term paper to me!"
Maine Lobster Tails: Boiling Is Best
To get consistently perfect results in cooking lobster tails, the best way is to boil your tails in water. Bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop the tails in one at a time and set your timer. Review the average cooking times based on the tail quantity and size.
Another recipe for cooking delicious lobster tails involves broiling them. Follow these easy steps:
- Preheat your broiler.
- Arrange lobster tails on your pan.
- Cut lobster shells lengthwise along the top with a sharp knife or kitchen shears.
- Pull shells slightly apart.
- Season with paprika, salt, butter and white pepper.
- Broil about 5-10 minutes until meat is opaque and tails are lightly browned.
- Serve with lemon wedges.
To make “exploding tails” you’ll need to boil the tail first for about 3 minutes. Then, cut the tail lengthwise through the top of the lobster shell. Brush lemon and butter on the meat and bake in the oven on 425 F for 3-4 minutes.
For specific instructions on cooking lobster tails, check out our resources below!
Lobster Soups and Sandwiches
Sandwiches are a great option for a casual gathering, and soups are an easy and tasty addition to any meal. Maine Lobster Now has lobster bisque and lobster stew as well as lobster roll packs you can order directly from us. That way you can get right to eating when the food arrives at your home.
Creating your own dishes is also fun, though. Try these recipes for your fresh lobster meat:
Bisque is a rich, creamy dish and a little goes a long way in satisfying your hunger. This simple recipe takes about 40 minutes to complete and involves processing the ingredients in a blender and then cooking over low heat. Bisque is a versatile dish that can be a start to your meal, or it can be the entrée when paired with a salad and bread.
- ½ pound Maine Lobster Now meat
- 1/4 cup mushrooms, chopped
- 2 tablespoons carrot, chopped
- 2 tablespoons celery, chopped
- 2 tablespoons onion, chopped
- 3 tablespoons butter
- 1 can chicken broth (usually 14.5 ounces)
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1½ cups half-and-half
- ½ cup dry white wine
In a large pan, melt butter over low heat. Add all vegetables and cook until soft. Stir in the broth, cayenne and salt. Bring to a boil, then simmer.
After simmering 10 minutes, pour the hot liquid and vegetable mix into a blender and add one-fourth cup of lobster meat. Blend until smooth. Pour the blended mixture into the pan. Stir in remaining lobster meat, wine and half-and-half. Once all ingredients are mixed, stir frequently over low heat. It’ll take about 30 minutes for the bisque to thicken.
You can vary bisque in several ways — some bisque recipes call for tomato and tomato paste, among other liquors — but most will have your standard soup base of celery, onions and carrots. Nom nom.
This lobster stew recipe uses four fresh lobsters, heavy cream, butter and milk. Making it a day in advance enhances the flavor. Stew is also a great dish to enjoy all year long, rather than just in the colder months.
- 4 live lobsters
- 1 quart whole milk
- 1 pint heavy cream
- 6-8 tablespoons butter
- Salt and pepper
Boil lobsters for 18-20 minutes. Set lobsters aside to cool and reserve the juices.
Remove the meat, tomalley and roe from the lobsters. Sauté the roe and tomalley in about two tablespoons of butter in a pot. Do this for a few minutes. Add some of the lobster meat and more butter into the pot. Continue adding butter and meat until everything has been sautéed for about five minutes.
Add cream, the reserved lobster juice, and the milk. Simmer on low heat, uncovered, for up to two hours — don’t let it boil. Depending on your flavor preferences, add pepper and salt to taste. Defer on less of both if you’re serving to guests who would rather season to their liking.
Mixing lobster meat with celery, lemon juice, chives and mayonnaise is the basis for creating the filling for this lobster roll recipe. This sandwich is a crowd-pleaser and is served at many restaurants along the coast of Maine. Maine Lobster Now even supplies local Maine restaurants with lobster rolls to serve at their businesses!
- 3 1½-pound live lobsters
- 1 tablespoon fresh chives, chopped
- 1 celery finely chopped celery stalk
- 3 tablespoons of mayonnaise
- 6 New England-style split-top buns
- 2 tablespoons room temperature unsalted butter
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper
Fill a large pot with one inch of water, salt water and bring to a boil. Add lobsters. Cover the pot and cook for ten minutes. Put lobsters aside to cool.
Once cooled, crack those lobster shells. You’ll want to pick the meat from the tail and claws, cutting it into half-inch pieces. Mix lobster, lemon juice, celery, chives and about two tablespoons of the mayonnaise in a medium bowl. Season with pepper and salt. If you desire more mayonnaise, add more.
To toast the buns, use a large skillet over medium heat. Spread butter on each bun, place them butter-side down in the pan, and cook until golden — about two minutes. Fill bread with your yummy lobster mixture — and get your chow on.
LOBSTER GRILLED CHEESE SANDWHICH
Havarti cheese blends wonderfully with the flavor or lobster meat to create this twist on the classic grilled cheese sandwich. Make each sandwich with sourdough bread and about a quarter pound of lobster meat.
Heat a frying pan over medium heat. Spread mayonnaise on the outside of your bread slices and place mayonnaise-side down in the frying pan.
Layer two slices of cheese, lobster meat and another two slices of Havarti on the bread. Season with salt. Place the other slice of bread on top, and alternate sides, grilling the sandwich until the bread is golden brown on both sides.
There are so many possibilities for dinner when it comes to pasta. You may choose to make the pasta from scratch or use prepared pasta as a complement to your delicious sauces and fillings — and, of course, lobster. Try one of these delightful lobster pasta dishes:
Lobster and butter have always made a great pair, and this recipe calls for brown butter, which takes the flavor up a notch. This ravioli is filled with brown butter, lobster, shrimp and ricotta cheese.
- 3 lobster tails
- 1/4 pound shrimp, uncooked, deveined and peeled
- 1 pound fresh pasta dough, rolled into lasagna sheets
- 1 cup ricotta cheese
- 1/4 cup freshly-chopped parsley
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: 1 teaspoon crushed red pepper flakes
Prepare the pasta dough: Rolling dough into lasagna sheets. Once completed, cover and set aside.
Prepare the pasta filling: Cut through the top of the lobster tail shell lengthwise with a knife or kitchen shears. Pull the meat away from the shells. Use a large pot of water to steam the shrimp and lobster tails for about seven minutes. Once steamed, remove meat and set aside to cool. You’ll finely chop the meat once it’s completely cooled.
Melt butter over medium heat in a small saucepan. After about two minutes of stirring, brown bits will appear on the pan bottom. Immediately remove from heat and whisk briskly for another 30 seconds.
Add the garlic, lemon juice, parsley, salt and pepper — plus the crushed pepper flakes if you prefer them. Stir in the lobster and shrimp. Mix in the ricotta cheese. Breathe in the yumminess. Set the filling aside.
Prepare the ravioli: Heavily flour your ravioli mold or counter, and lay one sheet of pasta on top of the heavily floured surface. Place about a tablespoon of filling into each ravioli well. Use water to spritz the pasta so the layers stick. Put second pasta sheet on the first, then seal with a rolling pin. Use a pizza cutter to cut ravioli squares apart. Lay each ravioli on a parchment-paper-lined baking sheet. Keep making ravioli until all your lobster filling is gone.
Prepare for deliciousness: Bring a large pot of salted water to a boil. Cook the ravioli in the boiling water until it floats — should take about two minutes. Remove from water with a slotted spoon, and enjoy with your favorite pasta sauce. Add fresh parsley and grated parmesan cheese to taste.
LOBSTER MACARONI AND CHEESE
Macaroni and cheese has a long-lived reputation of being a comfort food. An easy way to upgrade this popular dish to add lobster.
- 1 pound of Maine Lobster Now meat
- 1 pound boxed macaroni pasta
- 1/2 cup all-purpose flour, or as needed
- 1 cup vegetable or fish stock
- 1/2 cup heavy cream
- 2 tablespoons grape seed oil
- 1/2 cup butter
- 2 cloves chopped garlic
- 2 bay leaves
- 1 cup chopped white onion
- 1/4 cup chopped fresh chives
- 2 cups sharp shredded cheddar cheese
- White pepper
- 2-3 tablespoons white truffle oil
Boil water for the pasta. Pasta should be cooked after 8-10 minutes. Drain well — any excess water can dilute the flavor in the final dish.
While the pasta is cooking, add oil to a separate pan and cook lobster meat — you’ll know it’s done when it’s no longer translucent. Set aside.
In another large saucepan, melt butter and add garlic and onion. Be careful not to burn it. Once translucent, add flour gradually. Some flour absorbs more than others, so you may not need much. Mix in the bay leaves.
To form a smooth sauce, add the stock a little at a time. Allow 10 minutes to simmer, then take out the bay leaves. Now it’s time for the cheddar and heavy cream, as well as white pepper and salt. Add the lobster meat to your delicious cheese mixture, then stir in your pasta. Add as much pasta as you need to give it the right balance of pasta to cheesy goodness.
Pick your favorite serving bowl, drizzle the truffle oil on top and garnish with chives. Looks good enough to eat!
Creating an elegant meal in about 20 minutes that will both impress and delight your dinner guests is a winning formula. This recipe for linguine with chives and tomatoes makes the lobster shine.
- 2 live 1-pound lobsters
- 3 chopped tomatoes
- 1/2 small, finely-diced onion
- 2 cloves garlic
- 1 tablespoon extra-virgin olive oil
- Fresh chives, chopped
- Salt to taste
Fill a large pot with water and bring to a boil. Put the lobsters headfirst into the pot and cook, uncovered, for five minutes. Take the lobsters out to cool, but save the water.
Pull the meat from the tail, and cut into small pieces. Remove the lobster meat from the claws and set aside. Combine other ingredients in a saucepan — garlic, tomatoes, olive oil, onion and one-half cup of the lobster cooking water. Season with salt and bring the mix to a boil. Reduce the heat to a simmer and cook for about five minutes. Remove from the heat.
Add salt to the cooking water from the lobsters. You’ll reuse this to cook the linguine and pick up the flavor. When the pasta is almost done, add the tomato paste. The pasta should absorb most of the liquid, but don’t cook it too long or the pasta won’t be al dente. Remove from heat and mix in the lobster meat. Sprinkle with chives.
If you weren’t hungry before, you should be now!
Bacon, Cajun spices and cheese blend together to create this dish with a bit of a spicy kick.
- 1 pound of Maine Lobster Now meat
- 3 strips bacon
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 3 green onions, chopped
- 3/4 cup chicken or vegetable broth
- 1 teaspoon cajun spice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon oregano
- 1/4 cup heavy cream
- Salt and pepper to taste
Fry bacon in a pan over medium heat. Remove the bacon and drain off the fat. Put a tablespoon of the fat to the side.
Add the garlic and pepper to a pan and cook on medium heat for about three minutes, then add in the green onions and cook for another minute.
Chop the bacon and add it to the pan. Add all the spices to the pan and turn the heat down to medium low. Add the lobster and heat for three minutes, then add the heavy cream.
Serve lobster sauce over pasta with optional parmesan cheese and scallions on top.
Preparing whole lobsters will present you with many opportunities for your meal. In New England, friends and families regularly come together to feast on lobster and it’s common that these gatherings take place outdoors when the weather is nice.
Here are some recipe ideas for your next whole lobster shindig:
A lobster bake is a combination of live lobsters, corn, potatoes, seasonings and, sometimes, other seafood, all cooked together. The flavors from each of the foods in the pot mesh together to create one harmonious blend.
- 4 1-pound live lobsters
- 1 pound of steamer clams
- 8 small red potatoes
- 2 ears shucked corn, cut in half
- 2 tablespoons freshly ground black pepper
- 1/4 cup unsalted butter
- 2 tablespoons fresh lemon juice
Rinse clams and place in a large bowl. Cover with cold water and set aside 30 minutes, drain and rinse.
Add two inches of water to a large pot and bring to a boil. Add potatoes and corn. Steam covered for five minutes.
Add lobsters headfirst. Then add the clams. Steam, covered, for about 5 minutes. Combine butter and lemon juice in a pan and cook over low heat until butter melts.
Place lobster, clams, corn and potatoes on plates and cover broth from the pot into a bowl for dipping clams. Serve with butter mixture.
GRILLED LOBSTER WITH GARLIC AND PARSELY
This grilled lobster with garlic-parsley butter doesn’t require many ingredients, and it is still packed with flavor.
- 1½ pounds of live lobster
- 4 cloves finely chopped garlic, finely chopped
- 2 tablespoons parsley, finely chopped
- 1½ teaspoons crushed red pepper
- 8 tablespoons softened butter
- 1/4 cup olive oil
- Lemon zest
- Salt and black pepper to taste
Mix garlic, parsley, red pepper, butter, lemon, salt and black pepper in a bowl.
Split the lobster in half lengthwise from the head to the tail. Remove the tomalley but leave the meat in the shell, and break off the claws. Place the lobster pieces on a baking sheet with meat facing upward.
Place the claws on the baking sheet. Drizzle all the lobster with olive oil and sprinkle the salt and black pepper.
Heat your grill and place the lobster, with the meat touching the grill, on the hottest part of the grill. Cook for about three minutes.
Spread the butter mixture on the lobster meat then grill for another three to five minutes. Eat and enjoy.
This recipe is a classic combination of lobster and seasoned stuffing. Is your mouth watering yet?
- 3 ounces chopped haddock
- 2 scallops, quartered
- 1 ounce lobster meat
- 1 tablespoon butter
- 1 cup crackers, crumbled
- Lemon juice, for seasoning
- White wine, for seasoning
- Salt and freshly ground black pepper to taste
Prep the lobster: Preheat the oven to 450 F. Bring a little water to boil in a large pot. Cut open the lobster by splitting the belly from head to tail with your knife. Remove the guts and heart, but not the meat. Steam the lobsters in the pot for 7-10 minutes. Remove and let cool.
Make the stuffing: Melt butter a medium saucepan over medium heat. Add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool. Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.
Stuff the lobster: Stuff the lobster’s opening with stuffing. Place the now stuffed lobster belly-side-up in a roasting pan. Add some water to the bottom of the pan to keep the lobster moist while cooking. Squirt the stuffed lobster bodies with the lemon juice and bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
Delicious lobster recipes can be found all over. Check out two more of our own: Father’s Day Lobster Cobb for those who want to keep things simple and clean, and Lobster and Scallop Scampi for those who want a warm dish to cozy up with.
- Coarse salt
- 8 lobsters (1 1/2 to 1 3/4 pounds each)
- 8 ounces (1 cup) unsalted butter
- Lemon wedges, for serving
Bring 12 cups cold water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
Pick up each lobster firmly, holding the back of the body behind the claws. Add 2 to 4 lobsters to pot they should fit snugly, but not be stacked. Cover, and cook for 18 minutes. Remove, and repeat with remaining lobsters. Let cool slightly before cracking and removing meat, about 10 minutes.
Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekins or a large dish, leaving behind any solids on the bottom a clear, golden liquid will be left. Keep butter warm.
Place 1 lobster on a cutting board. Twist tail from joint where it meets the body. Cut tail in half down center, keeping shell halves intact. Pull each tail half from its shell, and cut crosswise into 3/4-inch-thick medallions. Arrange cut pieces in shells. Twist claws from body, and discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobsters.
Arrange lobster pieces on a platter, and serve with butter and lemon.
Celebrating 35 Years - Scrod Jason
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It would be a crime to have a list of the best food in Turks and Caicos without first paying homage to the island nation’s national dish: Cracked Conch. And, if you enjoy conch fritters, you will be sure to love the deep-fried variation on this iconic Caribbean cuisine, which features less batter and more conch. While conch fritters are traditionally served with hot sauce, cracked conch often comes with fries and a spicy dipping sauce.
We recommend ordering the dish at Da Conch Shack, a Providenciales institution that happens to be one of the best places to feast on this pastel mollusk in the entire West Indies.