Preparation info
  • Serves

    4 to 6

    according to appetite
    • Difficulty

      Easy

Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

When we lived in Jamaica, this was our cook Annie’s great dish for entertaining. It was always served as a fish course. When we had visitors, Annie insisted on the formalities, and nothing less than four courses was acceptable. However, it makes an excellent main course for either lunch or dinner. Lobsters in Jamaica are really crayfish (crawfish), delectable creatures with the best flesh in the tail rather than in the daws. It makes no great matter which is used, and I have found crab meat