St. Thomas’ Spiny Curry Lobster

If you come from the northeast United States, you probably feel that the Maine lobster is the only lobster worth having. But there is another relative to our beloved Maine crustacean called the spiny lobster which is highly sought after and extremely popular in the Caribbean, including the island of St. Thomas.

Just like the traditional lobster, the spiny lobster is a decapod (has ten legs) and unlike his Maine cousin, does not have two enlarged from claws. Only the tail is really edible and these beauties typically grow to around five pounds, sometimes even more! Like their name says, the exoskeleton of the crustacean is covered in sharp spines. While you don’t have to worry about losing a finger from the front claw, the spiny body could give you a nasty cut or two.

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The delicious white, tender meat is very similar to the Maine lobster. The big difference you will find in how it is prepared is the seasoning.

The cuisine in the Caribbean is as unique as its history. Know for its lush, fertile land and warm sun and water, the Caribbean is truly a mixed bag of cultures and flavors. So many nations have invaded and colonized various parts of the islands, once solely inhabited by the Arawaks and Carib tribes. The African, Spanish and French influences in the culinary specialties are very obvious and create a unique combination.

The other not so obvious influences are from the Middle East and Indonesia thanks to the British, Dutch and Portuguese trade empire. One of these influences was the introduction of curry to the islands. With the influx of African slaves and the cultural influence of the European natives, the Caribbean islands is truly a melting pot of cuisine.

Spiny Lobster Curry is a sumptuous blend of cumin, curry and various types of pepper. With a warm, spicy flavor profile to blend with the salty tenderness of the lobster, this dish is sure to become a favorite in your house.

For complete directions on making this wonderful dish, please click here to visit this site

by LA DiNardi