Jamaican Lobster Salad

I love to eat lobster in Jamaica.  But, it’s not always in season.  The Annual Lobster breeding season in the waters around Jamaica arrives in late spring and ends in early summer.  By the end of June, you won’t find lobster on the menu.  A Jamaican lobster has smaller claws than a Maine lobster and its meat is a bit firmer. So, oven roasted Caribbean lobster (the tail meat) is perfect for a refreshing salad!  Of course, lobster in Jamaica is also served jerked, steamed, curried and grilled.

On occasions when you are limiting yourself to “just” a salad, consider having a lobster salad.  These lobster tails are easy to prepare and require only 15 minutes in a hot oven.  Just be sure to detach the lobster meat from the shell before you cook them because that will make them so much easier to handle after they have roasted.  See instructions for how to do that under Baked Lobster Tails on this site.  Once the lobster meat has cooled, chop it into big chunks and assemble a pretty little salad with tomatoes and whatever else strikes your fancy (steamed asparagus or a ripe avocado would be good).  Finally, gild the lily with a dollop of 1000 Island Dressing or remoulade sauce.