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Spiny Lobster Bisque

This classic Spiny Lobster Bisque Recipe is a delicious way to enjoy the Caribbean Spiny lobster.

Ingredients:

  • 2 cups of milk
  • 3 cups of cream
  • 4 tablespoons of butter
  • 1/2 cup of tomato puree
  • 1 clove of garlic, minced
  • 1/2 pound of fresh lobster
  • 1/4 cup of all-purpose flour
  • 1/4 cup of minced green onions
  • 1 tablespoon of minced fresh dill
  • 2 tablespoons of dry cooking sherry
  • 1/4 teaspoon of pepper hot-pepper sauce to taste
  • 1 teaspoon of salt

Method

First boil or steam the lobster. Cool and roughly cut the lobster into bite size pieces and set aside. In a large saucepan, melt the butter. Next stir in the green onions and the garlic and saute until the onions are transparent. Now blend in the flour. Cook stirring constantly to blend in with the flour and the butter. Slowly, add in the milk along with the cream, stirring until the mixture is a nice and thick texture. Finally, add the lobster, salt, puree, sherry, tomato, dill weed and pepper. Simmer covered for about 15 minutes.

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Stuffed Cherry Tomatoes is a very simple yet delicious appetizer recipe that anyone can make. Cherry tomatoes stuffed with shredded cooked chicken (Tuna Dip or Creamy Cheese Dip) mixed with butter,grated onion, curry and a pinch of ground cumin. Let your imagination go wild when stuffing tomatoes.

Stuffed Cherry Tomatoes Recipe Ingredients:

  • 2 doz. cherry tomatoes
  • 1 tablespoon butter
  • ¼ cup shredded cooked chicken
  • 1 teaspoon grated onion
  • 1 tablespoon curry
  • 1 pinch ground cumin

How to make Stuffed Cherry Tomatoes:

In fry pan over heat, saute onion in butter. Add curry and cumin and about 3-4 tablespoons water. Mix into a paste and then add shredded chicken. Cook for 2 minutes stirring all the time. Remove from heat and set aside. With a sharp knife cut off tops of tomatoes and scoop out inside. Stuff with chicken and place on cookie sheet under grill for one minute and then serve immediately.

(The Tuna Dip or Creamy Cheese Dip can be used to stuff cherry tomatoes as well. But serve cold and do not grill.)

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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clam chowder

Clam Chowder (Caribbean style) is white, with cream and potatoes. It’s thick, rich, and creamy. Goes well with crackers on those cold and wet days – warms you up nicely… 🙂

Clam Chowder Recipe Ingredients:

  • 1 pt. clams
  • 2 large potatoes, cubes
  • 2 ozs. salt pork fat
  • 1 onion, sliced
  • 2 ozs. butter
  • 4 ozs. flour
  • 1 pt. milk
  • 1 clove garlic
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 lemon

How to make Clam Chowder:

Clean the clams, washing them well with lemon juice and cold water. Cook in 1 cup of water. Strain and set water aside. Chop the clam flesh into cubes. Then fry onion and salt pork fat. In the meantime parboil potatoes. Then in a casserole, put a layer of potatoes followed by a layer of clams. Add salt, pepper and garlic.

Sprinkle flour on top and cover with another layer of potatoes and more flour. Pour in 1 cup boiling water and simmer for 20 minutes. Add milk and butter. Bring to boil and cook for another 3 minutes. Add water clams were cooked in, simmer for a further 2 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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