No matter where in the world one can be found, the underlying premise behind any vacation or holiday is memories. We take photos, we seek adventurous excursions, and try new foods all in an effort to store the bank with exploits to retell.
One of my favourite souvenirs are local recipes and ingredients from my travels. On board sailing and diving catamaran Lolalita, I enjoy introducing new flavours with a gourmet twist into the eternal memories of our guests. This recipe is especially great during the holidays – a perfect hors d’oeuvre to share with the ones you love.
Caribbean Jerk Lobster Dip
1-2 medium-to-large lobster tails
Butter
Minced garlic
8 oz cream cheese
½ cup sour cream
Juice from ½ lemon
1 red onion, diced
1 handful sweet island basil, minced
Local jerk seasoning
Scotch Bonnet hot sauce
Salt and pepper
4 sprigs green onion, diced
With the lobster tails still in their shells, season the meat with garlic and butter. Grill until fully cooked and let come to room temperature. Remove lobster meat from the shell and dice into 1/2-inch pieces.
In a large mixing bowl, beat cream cheese until soft; add in sour cream, lemon juice, red onion, basil, and lobster. Add jerk seasoning, hot sauce, salt, and pepper to taste.
Serve in a large bowl and chill for at least an hour. Garnish with green onion and jerk seasoning and serve with crackers or tortilla chips.
Serves 8
Happy Holidays from the islands and Buen Provecho!
Megan Schlobohm, Chef - SV Lolalita
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