Name: Spiny Lobster with Creole Sauce
Yield: Serves 4
Cuisine: Anguilla
Ingredients: ½ cup finely chopped shallots; 4 tablespoons lard (see Note); 1 cup ketchup; 4 scallions, both white and green parts, trimmed and finely chopped; Salt and freshly ground black pepper; 3 cloves garlic, minced; 4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine lobsters (1¼ to 1½ pounds each); 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme; 1 teaspoon hot pepper sauce, preferably a Scotch bonnet–based sauce such as Matouk’s, or more to taste; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons fresh lime juice, or more to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

My wife and I first tasted this dish on our honeymoon in Saint Barthélemy in 1990. The place was a tiny beach restaurant called the Marigot Bay Club, run by a fisherman friend named Michel Ledée. The lobster had emerged from the water about an hour before we ate it. To enjoy it any fresher, we’d have had to have dined in bathing suits!

Michel’s Creole sauce has complex layers of flavor: the bass tones of garlic and scallions, the brassy notes of thyme and lime juice, and the shrill