Tobago Rock Lobster review by Trinispices
Tobago Rock Lobster
Taste: 8/10
Difficulty in cooking: 4/10
Recently I had the pleasure of trying a rock lobster caught off the coast of Tobago. I must say it was much better than I anticipated. The flesh was sweet and meaty and cooking was relatively easy.
Lobster isn't something we frequently cook in Trinidad. Shrimp and crab tend to be our shellfish of choice, as evident in the popularity of crab and dumpling and curried shrimp for example. Those are recipe ideas for another day...
Rock lobster or spiny lobster differ from the true lobster we know by their long antennae and lack of claws. These lobsters are typically found in warm waters such as those in the Caribbean and South America and tend to live in coral or hide between rocks. They are actually the biggest food export from the Bahamas.
In comparison to the most prized lobster, the Maine lobster, which is a true lobster the flesh of the Rock lobster has been described as being drier and less flavorful. However, from my experience this lobster was sweet and delicate possibly due to his Trini heritage.
The Tobago Rock Lobster was caught off the picturesque coast of Speyside which is a very popular diving spot. Divers flock here to take advantage of the beautiful reef and hunting for lion fish.
I prepared this lobster with a quick steam in a broth of white wine, shallots and vegetable stock. The juices left behind from steaming was quite flavorful and sweet. Then quickly sautéed the lobster tails and basted them in melted butter with garlic and red pepper flakes and seasoned with salt and pepper with a few drops of lime juice. I served it over creamy polenta and sautéed mushrooms and leeks. Boy was this a treat, everything pared so wonderfully.
This Tobago rock Lobster definitely ranks up there with the best shellfish I've ever tasted and this dish is one my tastiest so far
Taste: 8/10
Difficulty in cooking: 4/10
Recently I had the pleasure of trying a rock lobster caught off the coast of Tobago. I must say it was much better than I anticipated. The flesh was sweet and meaty and cooking was relatively easy.
Lobster isn't something we frequently cook in Trinidad. Shrimp and crab tend to be our shellfish of choice, as evident in the popularity of crab and dumpling and curried shrimp for example. Those are recipe ideas for another day...
Rock lobster or spiny lobster differ from the true lobster we know by their long antennae and lack of claws. These lobsters are typically found in warm waters such as those in the Caribbean and South America and tend to live in coral or hide between rocks. They are actually the biggest food export from the Bahamas.
In comparison to the most prized lobster, the Maine lobster, which is a true lobster the flesh of the Rock lobster has been described as being drier and less flavorful. However, from my experience this lobster was sweet and delicate possibly due to his Trini heritage.
The Tobago Rock Lobster was caught off the picturesque coast of Speyside which is a very popular diving spot. Divers flock here to take advantage of the beautiful reef and hunting for lion fish.
I prepared this lobster with a quick steam in a broth of white wine, shallots and vegetable stock. The juices left behind from steaming was quite flavorful and sweet. Then quickly sautéed the lobster tails and basted them in melted butter with garlic and red pepper flakes and seasoned with salt and pepper with a few drops of lime juice. I served it over creamy polenta and sautéed mushrooms and leeks. Boy was this a treat, everything pared so wonderfully.
This Tobago rock Lobster definitely ranks up there with the best shellfish I've ever tasted and this dish is one my tastiest so far
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