The Hidden Table · 2026-09-09
Caribbean lobster
Caribbean spiny lobster has a firm tail and no large front claws like a clawed lobster. Its sweet flesh becomes tough with excessive cooking.
Caribbean uses
It can be grilled, cooked in a restrained sauce or served cold in a salad. On a coastal menu, a modest citrus dressing allows the tail meat to remain the focus.
Preparation and storage
Buy legally sourced lobster from a licensed supplier and confirm current local restrictions. For raw meat, cook to 63°C / 145°F. The recipe uses fully cooked, chilled tail meat.
Recipe
Caribbean lobster: chilled citrus salad
4 small portions
Ingredients
- 300 g Caribbean lobster — fully cooked, chilled edible meat; no shells
- 150 g cucumber, diced
- 15 ml olive oil
- 15 ml lime juice
- 10 g chopped cilantro
Method
- Check the cooked seafood for shell fragments and keep it cold. This recipe does not cook raw seafood in citrus.
- Mix cucumber, oil, lime and herbs in a clean bowl.
- Fold in the seafood gently, taste before adding salt and serve immediately on chilled plates.
At the table
Its firm, sweet bite can anchor a celebratory course with very little garnish.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.