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Anyone for Caribbean Jerk Lobster Dip?

December From Sea Level 2

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!

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Megan Schlobohm, Chef - SV Lolalita

Megan Schlobohm, Chef - SV Lolalita

Chef at Lolalita SV
Chef Megan from Atlanta, Georgia of the US decided to join the sailing world very soon after her years in academic education and prior to her admission, developed a fierce passion for cooking. Perfecting her menu on various yachts, most of her phenomenal culinary abilities are self-taught, bringing innovative cuisine to Crewed Yacht Lolalita in the BVI.
Megan Schlobohm, Chef - SV Lolalita
Megan Schlobohm, Chef - SV Lolalita

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