-=> Quoting Bill Swisher to Dave Drum <=-

 BS> Dropped by Freddies and here's what I found.
 BS> Lobster Tail 4-6oz                $9.99/ea    Bahamas

Those are tails from the clawless spiny lobster, not the large
lobsters that Newfoundland and Maine are famous for. I find they are
not as tasty but then I've only had them frozen, not fresh.

I won't send you a lobster recipe!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Calypso Chicken
 Categories: Caribbean, Alcohol, Chicken, Chilies, Fruit
      Yield: 6 Servings
 
           FOR THE CHICKEN
  2 1/2 c  Onion
    1/2 c  Bell pepper, minced
      2 tb Fresh lime juice
      1 ts Fresh thyme, minced
      2    Cloves garlic, minced
      6 x  4 ounce chicken breast
           Halves, skinned and boned
           Salt and pepper
      2 ts Vegetable oil
           Vegetable cooking spray
     14 oz Canned diced tomatoes,
           -undrained
    1/2 c  Water
      1    Serrano pepper
           FOR THE TROPICAL SALSA:
    1/4 c  Brown sugar, packed
      3 tb White rum
      2 tb Fresh lime juice
      1 ts Serrano pepper, minced
      4 c  Fresh pineapple chunks
      1 c  Mango, diced
      1 c  Carambola, halved, sliced
           FOR THE SAUTEED PLANTAINS:
      1 tb Vegetable oil
      3    Plantains, peeled, sliced
      3 c  Cooked rice

  For the Chicken: Combine onion, bell pepper, lime juice, thyme,
  garlic cloves, and chicken breasts in a bowl, toss to coat. Cover
  and refrigerate for one hour, turning occasionally.
  
  Remove chicken from marinade, reserving marinade. Sprinkle chicken
  with salt and pepper. Heat oil in a large skillet coated with
  cooking spray over medium high heat until hot. Add chicken; saute
  until browned (1 minute per side). Add reserved marinade, salt (to
  taste), tomatoes, water, and serrano pepper; bring to a boil.
  Cover, reduce heat, and simmer 1 hour. Discard chile. Top each
  chicken breast half with tomato mixture; serve with tropical
  salsa, plantains, and rice.
  
  For the Tropical Salsa: Combine sugar, rum, and lime juice in a
  large bowl,. Add serrano pepper, pineapple chunks, mango, and
  carambola; toss to coat. Chill at least 2 hours.
  
  For the Sauteed Plantains: Heat oil in a large nonstick skillet
  over medium high heat. Add plantains, saute until browned (1 1/2
  minutes per side).
  
  Cooking Light Jan/Feb 1997

  I like to play around with it and add cilantro to the salsa, or
  substitute other tropical fruits in the mix.

  From:  Rania Merkel
 
MMMMM
 


Cheers

Jim


... When I visit the coast my goal is serious lobster decimation.

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