Bahamian crawfish with ketchup-mayo sauce
The Bahamian crawfish is really a type of spinny lobster, so prepare this recipe with lobster or spinny lobster.
Ingredients
Instructions
Fill a large pot with enough water to cover the lobster. Add salt to taste and bring to a rolling boil.
Carefully add the lobster tails to the boiling water. Once the water returns to a boil, reduce the heat to medium and simmer gently for about 10 minutes, or until the lobsters are fully cooked and bright red.
Turn off the heat and let the lobster tails sit in the cooking water for a few minutes to absorb flavor.
Remove the seafood tails from the pot and allow them to cool until easy to handle. Then remove the meat from the tails. Mince the meat finely and set aside.
Prepare the sauce
In a medium saucepan over medium heat, melt the butter. Add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent, about 3–4 minutes.
Stir in the mayonnaise, ketchup, and mustard. Mix well until the sauce is smooth and heated through.
Mix
Stir the minced lobster meat into the sauce and cook for 2–3 minutes more, just until heated through. Add the lime juice and stir well to combine. Taste and adjust seasoning if necessary.
Serve in shells
Spoon the seafood mixture back into the cleaned shells for a traditional Bahamian presentation.
Notes
For faster cooling, add ice directly to the pot and let it chill the seafood for a few minutes.
Serve warm, either as an appetizer or as part of a seafood platter.
Variations
If you prefer, instead of stuffing the shells you can serve the mixture in small bowls with crackers or in a plate with rice.
Prepare this recipe with spinny lobster or ordinary lobster tails, any tipe of crab or Balmain bugs.
Source
The Bahamian crawfish refers to the Caribbean spiny lobster (panulirus argus), a celebrated delicacy in Bahamian cuisine.
Food in America