Lobster Salad Recipe From Pemos Restaurant

Lobster Salad Recipe From Pemos

A Real Treat That Is Always Delicious

Pemos Restaurant
Nevis, West Indies
January 03, 2010


4 Lobster tails, 6-8 oz. each
1 Sweet red pepper
1 Tomato
1 Small white onion
2 Limes
1 Teaspoon kosher or sea salt
4 Tablespoons of mayonnaise
cayenne pepper and white pepper to taste 

Garnish Ingredients: 

1/2 head iceberg lettuce
2 tomatoes
2 limes

Cooking Method:

Boil lobsters in the shell for 10 minutes in salted water.

Let them cool. Then cut the tails lengthwise and peel meat out of the shell. Keep shell in reserve. Cube the meat in 1/2-inch size. Dice sweet pepper, tomato and onion and add to lobster meat.

Squeeze 2 limes over it and season with salt, cayenne and white pepper. Add 4 tablesppons of mayonnaise and mix well together. Serve on a bed of lettuce in the shell. Garnish with tomato slices, lime and capers.

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