Gourmet Lobster, Spinach & Tomato Salad

With the opening of the much anticipated Belize Spiny Lobster Season, this recipe will delight your family. Chunks of lobster meat tossed in a healthy salad – is a definite game winner!  

WHAT YOU NEED:

1 pound Spiny Lobster tails (de-shelled)

1 handful of spinach leaves

2-3 medium tomatoes, cut into wedges

¼ cup extra virgin oil

Zest and juice of 1 ½ lemons

Salt and pepper

DIRECTIONS:

*If lobster tails need to be thawed out, place in cold water bowl for ten minutes, squeeze out any excess water and pat dry.

*Dice lobster tails in big chunks

*In a large bowl, toss spinach and tomatoes with olive oil.

*Add lemon juice, salt and black pepper to taste and toss again

*Add lobster chunks and gently toss one more time

*Garnish with lemon zest.

*this recipe makes 4 servings

Optional: Pairs well with Hot Mamas Belize Manganero Sauce

Bacon Spinach Salad

This salad can be classified as a “Side” and pairs well with your Thanksgiving feast. A very light but satisfying salad for all ages. Make this recipe under 5 minutes or less!

WHAT YOU NEED:

5 cup torn spinach

½ cup thinly sliced red onion wedged

4 sliced bacon crisply cooked and crumbled

2 hard-boiled eggs chopped

1 cup salad dressing on the side

Alternative dressing: ½ cup Hot Mama’s Pepper Jelly/Sweet Pepper Sauce

METHOD:

Wash vegetables and toss all ingredients, except dressing in a bowl. Serve salad with dressings on the side.