Belizean Spiny Lobster Salad
During my most recent trip to Placencia, I set out to create a memorable lobster salad inspired by local flavors and fresh
ingredients. This recipe, which became my staple for several days, is best served on Ritz crackers or locally made Coconut
bread. Pair it with an ice-cold Belikin, Belize’s national beer, or a chilled glass of Chardonnay for a perfect meal.
Ingredients
- 3 Large fresh Spiny Lobsters Boiled in lightly salted water for about 20-25 minutes tails removed and chilled for an hour.
- 1/3 cup Mayonnaise
- 1/3 cup Heinz salad cream
- 1 teaspoon Dijon mustard
- 1 Tablespoon of Marie Sharps belize hot sauce
- 3 tablespoons fresh-squeezed Belize Lime Juice
- 1/2 cup finely minced Celery
- 2 Tablespoons chopped green onions, salt, and fresh ground black pepper to taste.
Directions
Place all ingredients in a bowl and combine gently. This can be served right away, but chilling for an additional 2 hours or so will
give the ingredients time to combine.
Serve on a bed of lettuce with fresh-sliced tomato, boiled sliced eggs, sliced cucumber, and a wedge of lime, with Ritz
Crackers. In the town of Placencia, some of the locals make fresh coconut bread rolls, and they make delicious lobster rolls with
this salad.
