Escovitch Lobster

Escovitch lobster is a delectable dish in the Caribbean. The unique combination of spices, tangy vinegar, and succulent lobster. This recipe is often served with traditional Jamaican side dishes like rice and peas, fried plantains, fry breadfruit, festival, or bammy (cassava flatbread). The vibrant colors and bold flavors make it an enticing centerpiece for any Caribbean-inspired meal.

For other Seafood Jamaican-inspired recipes check out:

Saltfish Fritters

Escovitch Shrimp

Seafood Fritters

Escovitch lobster has its roots firmly planted in the Caribbean, particularly Jamaica, where it was a traditional dish in my childhood home. The term “escovitch” is derived from the Spanish word “escabeche,” which means pickling or marinading. This cooking style was introduce to the Caribbean by Spanish colonizers and has since evolve into a beloved local delicacy.

What ingredients you will need?

To create this mouthwatering dish, you’ll need a list of key ingredients, each contributing to its unique flavor profile:

1. Lobster: The star of the show, lobster should be fresh. Their succulent meatiness provides the perfect canvas for the bold Escovitch flavors.
2. Scotch Bonnet Peppers: These fiery peppers are a staple in Caribbean cuisine, providing the dish with its characteristic heat. Adjust the quantity to suit your spice tolerance.
3. Onions: Sliced onions add a sweet and savory element to the dish.
4. Carrots: Julienned carrots bring a delightful crunch and a touch of natural sweetness.
5. Bell Peppers: Use a variety of colorful bell peppers to enhance the visual appeal and provide a slightly smoky flavor.
6. Vinegar: White vinegar is the pickling agent that ties everything together, giving Escovitch its tangy kick.
7. Pimento Seeds: These small, aromatic seeds add depth and flavor to the marinade.
8. Thyme and Allspice: Fresh thyme sprigs and ground allspice berries are essential for the dish’s authentic Caribbean taste.

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     The Recipe

Escovitch Lobster

Ingredients

3 medium-large lobster tails (cut in half)
Salt and pepper to taste
Seafood seasoning
Vegetable oil (for frying)
1 onion, thinly slice
Bell peppers, thinly slice (use various colors for visual appeal)
1-2 carrots, julienne
3 cloves garlic, mince (optional)
1 Scotch bonnet pepper, thinly slice
1 Cup white vinegar
1 Teaspoon whole allspice berries
2-3 Sprig thyme

Instructions

1. Wash and pat the lobster dry with paper towels. In a bowl, season the lobster with fish seasoning, salt, and pepper.
2. Heat the vegetable oil in a deep skillet over medium-high heat or you can use a deep fryer.
3. Once the oil is hot, carefully add the lobster in batches. Fry on each side for 2-3 minutes until golden brown and crispy.
4. Remove the shrimp using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside on a server platter.
5. In a medium saucepan heat 2 tablespoons oil add sliced onions, bell peppers, julienned carrots, minced garlic, scotch bonnet pepper, allspice berries, and a pinch of salt sauté until tender. Then add white vinegar and simmer for 2-3 minutes remember the vegetables soften but still slightly crisp.
6. Carefully pour the hot escovitch sauce with vegetables over the fry lobster, ensuring they are evenly coated with the sauce. Enjoy your flavorful and vibrant Escovitch lobster.

Tips:
Escovitch lobster can be serve as an appetizer or a main dish.
Adjust the amount of Scotch bonnet pepper based on your desire level of spiciness.
For a richer flavor, you can marinate the lobster in a mixture of vinegar, lime juice, and spices before frying.
Serve with traditional sides like fry plantains, rice and peas, or bammy.