A simple, comforting dish. The sauce also works well with other fish and shellfish.
Ingredients
Instructions
Fill a pot with enough water to cover the lobster tails. Salt the water to taste and bring to a boil. Add the lobster tails carefully. When the water returns to a boil, reduce heat to medium and simmer gently until cooked through and bright red, about 10 minutes.
Turn off the heat and let the tails sit in the hot water for a few minutes to absorb flavor. Remove and cool just until easy to handle. Remove the meat from the shells, keeping the shells intact. Finely chop the meat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, 3–4 minutes. Stir in the mayonnaise, ketchup, and mustard until the sauce is smooth.
Add the chopped lobster to the sauce and cook 2–3 minutes more, just to heat through. Stir in the lime juice. Taste and adjust seasoning.
Spoon the sauced lobster back into the cleaned shells for a traditional Bahamian presentation.
Notes
If you want to cool them quickly, add ice to the pot and let them cool for a few more minutes.
Serve hot as a starter or as part of a seafood dish.
Variations
If you prefer another presentation, instead of stuffing the shells, you can serve the mixture in small bowls with crackers, or on a plate over white rice.
This recipe can be made with regular lobster tails, crab, Balmain crab, or crawfish (crayfish).
Source
Food in America