Cayman-Style Lobster

Instructions

1- Rinse lobster under cold running water.

2- Bring water and salt to boil in a 12 quart pot.

3- Quickly plunge lobsters, headfirst, into boiling water.

4- Cover and boil for 20 minutes or until lobsters turn red.

5- Remove lobster and allow it to cool.

6- Remove lobster tails and cut shell down to middle to remove the meat.

7- Cut the tail meat down the middle to remove the vein inside.

8- Remove large claws and smaller legs by twisting them away from the body.

9- A nut cracker can be used to crush the claw and legs to remove the meat inside.

10- Chop lobster meat.

11- Heat butter or olive oil in large pan over low heat.

12- Sauté red, green and scotch bonnet peppers, thyme and garlic.

13- Add salt and chicken stock to pan.

14- Then, add lobster meat and sauté for 10 to 15 minutes.

15- Thicken sauce with the corn starch and water mixture.

16- Serve with your choice of vegetables, salad and/or rice.