Celebrate the Caribbean Spiny Lobster at Anegada Lobster Festival

By Claudia Colli

The Anegada Spiny Lobster is the star of the Anegada Lobster Festival. To be held from November 27-29 the Fete celebrates the BVI’s restaurants and culinary traditions, but undoubtedly the most popular of its events is the Lobster Festival. Scores of lobster lovers flock to this coral formed island to feast on the Caribbean’s special breed of crustacean.

 

The BVI’s Spiny lobster is different in many ways from its counterpart in America. Unlike the ubiquitous American lobster Homarus americanus with its large meaty claws that many on the US East Coast grew up with including myself, the Caribbean Spiny Lobster Panulirus argus is a different species. The animal has a cylindrical carapace, covered with forward-projecting spines, and two prominent rostral horns which extend over the eyes. The most recognizable characteristic of the species is the pair of long, whip-like antennae, which are covered in short spines.

Its claws may not be meaty like the American lobster, but the meat in its body is succulent and sweet. It is caught in traps by a hardy breed of lobster fishermen. Free divers may also use snares. Anegada is the epicenter of lobstering with generations of skilled lobster fisherman practicing their art.

People get excited here when lobsters are in season. They are prepared with butter sauce, as lobster thermidor, in pasta sauce or as roti filling. I prefer my lobster plain with a butter sauce, although I am partial to a lobster roti. Roti is a popular dish transported from Trinidad and is now a BVI favorite. A roti is made up of a flat Indian bread also known as “roti.” Something akin to a curried Indian sandwich. The roti, which is made from flour mixed with ground yellow split peas, is wrapped around the filling, generally chicken with potatoes and vegetables. But if lobster is available, don’t pass it up! It adds a whole new dimension to this popular Caribbean dish.

Interested in attending Lobster Fest? Ringed by a treacherous reef, sailing to Anegada is best left to sailors in the know. Fortunately, there is a ferry for non-sailors which runs from Road Town and Virgin Gorda. Charter flights from Beef Island also make the run.

The three-day festival will feature lobster tastings at various island restaurants. While there, participants can explore this unique island with its endless white sand beaches, and unique wildlife including its large roseate flamingo population and the Anegada Rock Iguana, an endangered species indigenous to Anegada. Visitors to the island can check out juvenile Anegada Rock iguanas at the National Parks Trust Head Start facility in the Settlement.

For your own taste of the Spiny Lobster try these Caribbean style recipes. They can be made with either Spiny or American lobster.

Lobster with Jerk Rum Butter Sauce

https://www.thespruceeats.com/caribbean-lobster-with-rum-jerk-butter-759960

• 2 to 3 (1- to 2-pound) lobsters, halved and cleaned
• 1 tablespoon melted unsalted butter, divided
• 1/2 cup chopped onion
• 1/2 cup chopped sweet pepper
• 1 tablespoon Jamaican jerk seasoning
• 1/4 cup aged rum
• 2 to 3 tablespoons unsalted butter
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

1. Gather the ingredients. Preheat the oven to 300 F.
2. In a large pot filled with boiling salted water, parboil the lobster until bright red.
3. Transfer to a baking dish and bake in the oven with a little melted butter for about 15 minutes.
4. While the lobster bakes, sauté onion, sweet pepper, and jerk seasoningin remaining the melted butter.
5. Remove from heat, pour in the rum, and add butter. Stir until it is evenly melted and creamy.
6. Add lime juice and chopped chives and parsley.
7. Serve the rum butter sauce over the lobster or in dipping bowls. Garnish with tomato concassé, and enjoy.

Spiny Lobster in Creole Coconut Milk Sauce

https://www.thespruceeats.com/caribbean-lobster-with-rum-jerk-butter-759960

4 spiny lobsters or spiny lobster tails (about 800 g in total)

200 ml coconut milk (half a can)

2 tsp curry powder

2 garlic cloves crushed

1 onion, finely sliced

1 Caribbean chilli, seeded and chopped, to taste (optional)

30 g butter

1 tablespoon oil

Salt and pepper, to taste

Plunge the spiny lobsters into a large pot of salted boiling water for 5 minutes, then run them under cold water to stop the cooking.

Split each spiny lobster in half lengthways, gently remove the flesh from the tails and set it aside; keep the shells for serving if you wish.

 In a frying pan, heat the butter and oil over medium heat. Cook sliced onion until translucent.

Add the crushed garlic and chopped chilli, cook for 1 minute, then sprinkle with curry powder

Pour in the coconut milk, stir and simmer for 5 minutes over low heat.

Add the spiny lobster flesh to the sauce and simmer for 8 to 10 minutes over low heat, until the flesh is firm and opaque.

Drizzle with lime juice, adjust the salt and pepper.

Serve hot with rice