Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone
can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Lobster Salad

Nutrition Facts per serving:  Calories 86.2, Protein 11. 27 gm, Carbs 9.287 gm, Fat 0.646 gm, Cholesterol 53.71mg, Dietary Fiber 0.557 G111, Sugar 1.006 gm, Sodium 448.8 mg, Calcium 38.08 mg, Potassium 290.9 mg, Iron 0.50 1 mg

Ingredients (Serves 4 as a main, 8 as an appetizer)

• 1 lb. lobster mea t (a bout  3 small lobster tails)
• ½ cup reduced fat mayonnaise ¼ cup ketchup
• ¼ cup chili sauce or cocktail sauce
• 1 tsp. Old Bay seasoning
• 1 scallion, finely chopped
• 1 scotch bonnet, seeded and finely diced (or more to taste)
• 1 stalk celery, finely chopped
• 12 grape tomatoes, chopped in half
• 1 tbsp. s mall capers
• 1 tbsp. sweet relish
• Juice of 2 limes or 1 lemon Black pepper, to taste Tabasco sauce (optional, for added spice)

Directions

• Bring a medium or large pot of water to boil.   Add lobster meat; simmer for about 10 minutes, or until fully cooked.
• Drain meat, and chop into bite-size pieces.
• In a bowl, mix together mayonnaise, ketchup and chili sauce, until smooth and well blended.
• Stir in the remaining ingredients.
• Taste the sauce for seasonings. If more spice is desired, add an extra-diced scotch bonne t pepper, or ½ teaspoon Tabasco.
• Fold in the lobster; refrigerate, until chilled.
• Serve over a bed of lettuce, or with crackers.