Many of you coming to vacation in Cancun and the Riviera Maya are probably familiar with the big red lobsters back in the US that gave rise to a seafood restaurant by the same name. Many of us call them Maine Lobsters and they are the pride of New England. Here in the Mexican Caribbean, however, we have our own version of those crustaceans in the Caribbean or Spiny Lobster, which can make some unbelievably tasty meals.
Local restaurants can serve very delicious preparations of these lobsters, and here at the Moana Cancun Catamaran, we want to show a few ways your Caribbean lobster can be prepared to possibly be the culinary highlight of your Mexican adventure!
Read on, and pass the butter and hot sauce!
Note-all recipes or preparations here are for use with fresh Caribbean lobster, where you must make sure to remove the digestive tract from the meat before cooking.
1. Boil it Up!
This is the simplest method for cooking lobster…just be careful so you cook it perfectly!
Add lobster tails to a pot of boiling water one by one. Once the water starts boiling again, reduce the heat and simmer (uncovered about 3-4 minutes). Remove tails from the pot and check for texture and transparency.
If it is white and no longer translucent, serve it up! Otherwise, dunk your lobsters back into the slow boiling water for a minute or so to finish them off…and save the lobster water to make a stock for a lobster bisque! Add melted butter for dunking, along with your favorite spices or sauces!
2. Broil that little guy!
Prep your lobster tails by cutting lengthwise through the top of the shell with shears or a sharp knife. While cutting through the shell, you’ll also cut through the meat. Doing that butterflies the lobster tail meat and helps it cook correctly.
Remove the tail, baste it again with more butter and your favorite seasonings, and broil for an additional 3 minutes, or until the lobster tail meat turns white and soft. Be careful not to overcook the meat and test it before serving to ensure it’s cooked. Watch it closely to avoid overcooking. Brush your lobster tail with butter and broil at least 5 inches away from your heat source for 4 minutes.
3. Shake and Bake, Baby!
Baking lobster is a quick and simple process that anyone can do.
Heat the oven to 425 degrees (218 Celsius). Cut the top of the shell lengthwise, starting from the base and going toward the end of the tail. Crack the bottom of the shell, but be sure that you don’t smash the shell. Reach inside and remove the meat from the shell, but don’t detach the meat from the tail. After pulling the meat out, lay it on top of the shell. Place the tails on a baking pan with enough water to shallowly fill the bottom of the pan. This will help steam your tails quickly and thoroughly! Baste the tail with clarified butter and top it with seasoning of your choice – we recommend some Habanero sauce to have some local Cancun flavah! Bake for exactly 1 to 1 ½ minutes per ounce (per 28 grams). Your lobster tails are done when the meat is white and firm with no gray coloring or translucency.
4. Grilled and Flambéed…Ahhh
Here on the Moana Cancun Catamaran, THIS is how we roll…or sail.
Patrick takes fresh lobster, adds a little secret spice to them and lays them on his super shiny stainless steel grill. He grills them up to perfection, then flambés them with tequila! It’s so good you’ll ask for the recipe. If you’re lucky, he may just give it to you!
Pair this up with a lovely spinach salad, homemade mashed potatoes and seasonal vegetables and marry it with some wines from the selection of the day, and you have a gastronomical voyage as beautiful as the Bahia de Mujeres!
If you like lobster or like pizza (it’s okay to do both), you WILL love Lobster Pizza! Two great tastes that taste great together! If during your vacation in Cancun and the Riviera Maya you can make it out to the island of Hol-Box, you may just have some of the best lobster pizza you have every tried. Restaurants in Cancun, Isla Mujeres and the Riviera Maya have clued in to this, so you may not have to go so far, but it’s the best there! And it’s so simple, a little grilled lobster onto some fresh dough, marinara, garlic and mozzarella and you are golden!
Lobster is only one of the amazing flavors you can experience during a vacation in Cancun and the Riviera Maya. Our seas are rich in seafood just waiting to be enjoyed, and expert foodies like our very own Patrick Jouault are waiting for you to try their next creations.
Photo by Patrick Jouault
Enjoy some of the best food and drink you can have in our area when you spend the day chartering the Moana Cancun Catamaran. Guests rave not only about Patrick and his crew and their brilliant food and drink, but also about their excellent service and attention to detail. But don’t just take our word for it, check out our rave reviews at TripAdvisor and like and join our Facebook Page and Instagram feed!
The Moana is a luxury 40-foot Fontaine-Pajot sailing catamaran, ready to take you on a Caribbean sailing adventure. It is owned and operated by Patrick Jouault, originally from France, who has a deep base of knowledge and experience base in gourmet food, fine wines and top service.
Find out how easy and affordable it is to charter a day trip out on the Moana and the adventures you and yours can enjoy aboard. E-mail this beautiful Cancun catamaran directly at email@example.com or call (52) 998 734 8568 today.
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Salud… and enjoy the blue waters of the Mexican Caribbean! Remember, you’re on Vacation!