Caribbean Plate: Lobster Fritters From the British Virgin Islands


Above: Cow Wreck Lobster Fritters (Photo: Tracey Gonzales)

By Sarah Greaves-Gabbadon
CJ Travel Editor

On Nov. 29 and 30, as part of the month-long BVI Food Fete, the British Virgin Islands will host the annual Anegada Lobster Festival, where the best chefs on the pancake-flat (mmm … pancakes!) island display, cook and serve the world-renowned Anegada lobster.

Can’t make the crustacean celebration?

Cook up this lobster recipe, courtesy of chef Bell Creque from Anegada’s Cow Wreck Beach Resort, and pretend you’re enjoying it on the bone-white sands of the tranquil coral island.

Cow Wreck Lobster Fritters

meat from two lobsters, chopped
2 cups mashed potatoes
1 cup Goya seasoning (optional)
½ cup flour
½ cup onion, chopped
¼ red bell pepper, chopped
¼ green bell pepper, chopped
salt and pepper, to taste

Mix all ingredients (except lobster and Goya seasoning) together, and season with salt and pepper to taste. Add lobster meat and mix well. Using a tablespoon, scoop up a dollop of the mixture (a large rounded spoonful is about right) and shape/roll with your hands into small balls. (You may also flatten them slightly but note that if you flatten them too much, they may not hold together while frying.) If you like, lightly dust the shaped fritters with Goya seasoning. Deep fry in the oil of your choice at 350 degrees until golden brown (five to seven minutes). Serve and enjoy.


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