In brief
- Caribbean-style spiny lobster is spiny lobster simmered in a Creole coconut milk and curry sauce.
- Origin: French Antilles, Guadeloupe and Martinique.
- Essential ingredients: spiny lobster, coconut milk, curry, garlic, chilli, lime.
- A festive dish, served on special occasions and at family meals.
Origins and cultural history of Caribbean-style spiny lobster
The spiny lobster eaten in the French Antilles is the Caribbean spiny lobster (Panulirus argus), caught in traps on the seabeds of Guadeloupe and Martinique; a second species, the spotted spiny lobster (Panulirus guttatus), is caught in shallow waters. Long overlooked by Antillean fishermen, who sometimes crushed it as bait for other catches, it became a sought-after delicacy with the rise of tourism in the 1970s, a period when its meat became established on local tables and in seaside restaurants.
Today, spiny lobster is served at festive meals and large family gatherings, alongside land crab, shrimp and conch. The Caribbean-style version, simmered in a spiced Creole sauce, or grilled and served with a lemon and garlic sauce, varies by family and by restaurant.
What are the essential ingredients of Caribbean-style spiny lobster
The recipe for Caribbean-style spiny lobster in Creole sauce relies on a few ingredients that give the sauce its creaminess and depth of flavour.
- spiny lobster
- coconut milk
- curry powder
- garlic
- Caribbean chilli
- lime
- onion
What to know about Antillean-style lobster
Antillean-style lobster is simmered in a Creole sauce made with coconut milk and curry, seasoned with garlic, Antillean chili pepper and lime. It is a festive dish, served on big occasions and at family meals. A grilled version, served with a cold lime and garlic sauce, is just as common.
Frequently asked questions about Caribbean-style spiny lobster
What is the cooking time for a fresh spiny lobster?
Allow around 5 minutes of poaching in plenty of salted boiling water to firm up the flesh and make it easier to shell, then a further 15 to 20 minutes in sauce or in the oven, depending on the size of the spiny lobsters. The flesh should become opaque and firm.
Is Caribbean-style spiny lobster always made with coconut milk?
No. Alongside the version in Creole coconut milk and curry sauce, an equally common version involves grilling the spiny lobster and serving it with a cold sauce made of lime, garlic and fresh herbs, without coconut milk.
Where to find the ingredients for Caribbean-style spiny lobster in France?
NKOSI sells the coconut milk, curry, garlic paste and lime juice for this recipe and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
