Cayman-Style Lobster
Cayman-Style Lobster from Cayman Islands. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Difficulty
- Medium
- Spice
- Hot
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Rinse lobster under cold running water. Bring water and salt to boil in a 12 quart pot. Quickly plunge lobsters, headfirst, into boiling water. Cover and boil for 20 minutes or until lobsters turn red. Remove lobster and allow it to cool. Remove lobster tails and cut shell down to middle to remove the meat. Cut the tail meat down the middle to remove the vein inside. Remove large claws and smaller legs by twisting them away from the body. A nut cracker can be used to crush the claw and legs to remove the meat inside.
Ingredients
- Lobster6
- Chicken118 ml
- Red Pepper118 ml
- Green Pepper118 ml
- Onion118 ml
- Garlic2 clove
- Scotch Bonnet½
- Saltto taste
- Bell pepperto taste
- Thymeto taste
- Cornstarch9.9 ml
- Olive oil30 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Rinse lobster under cold running water. Bring water and salt to boil in a 12 quart pot. Quickly plunge lobsters, headfirst, into boiling water. Cover and boil for 20 minutes or until lobsters turn red.
20 minStep 2
Remove lobster and allow it to cool. Remove lobster tails and cut shell down to middle to remove the meat. Cut the tail meat down the middle to remove the vein inside. Remove large claws and smaller legs by twisting them away from the body. A nut cracker can be used to crush the claw and legs to remove the meat inside.
Step 3
Chop lobster meat. Heat butter or olive oil in large pan over low heat. Sauté red, green and scotch bonnet peppers, thyme and garlic. Add salt and chicken stock to pan. Then, add lobster meat and sauté for 10 to 15 minutes. Thicken sauce with the corn starch and water mixture.
15 minStep 4
Serve with your choice of vegetables, salad and/or rice.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Cayman-Style Lobster take?
45 min all in — 10 min prep, 35 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.