Rock Lobsters / Bahamian Crawfish /Minced Crawfish

Crawfish in the Bahamas are way bigger than those you're used to. And, of course, due to the location of the Bahamas islands, crustaceans are the principal exports of the islands, and a large element of Bahamian cuisine. Bahamian Crawfish can be eaten in a variety of ways, including steamed or boiled, in salads, as patties, or with Creole-style sauces.

Ingredients:

• 6 Spiny lobster tails (Bahamian Crawfish)
• 1 medium onion, minced
• 1 clove garlic, finely diced
• 1 sweet pepper minced
• 1 hot pepper, seeds removed, finely diced )
• Tea Spoon of fresh Thyme
• 1 Bay Leaf
• 2 slices of Bacon Diced or Salt Pork
• 2 tbs of Olive Oil
• 1 6oz Can of Tomato Paste
• Tea Spoon salt
• Juice of 1 lime

How to make Rock Lobsters:

• By firmly putting a large sharp knife over the center of the back of the tail, split the tails across the top of their shell.
• Give your knife a good thud with your meat mallet, and the tail should split in one move.
• Remove the meat from the split tail by sliding your fingers between the tail meat and shell and pulling front to back.
  The lobster meat should be finely diced or minced.
• Fry the two slices of bacon in two tablespoons of olive oil until golden brown, then add the can of tomato paste. Allow the tomato paste to caramelize over low heat, taking care not to burn it (the process takes 2 to 3mins).
• Allow minced vegetables, hot pepper, thyme, bay leaf, and salt to sauté for a few seconds before adding minced crawfish. At this stage, raise the heat to medium and let the items cook down and caramelize.
• Stir it occasionally. When the ingredients have started to caramelize and adhere to the bottom of the pan, deglaze by squeezing 1 lime juice into the pan and stirring. Add a 1/2 cup of water now. Allow boiling on low heat.
• The cooking time ranges from 30 to 40 minutes. Begin cooking the rice while the mince is cooking, so that both are hot and ready to serve at the same time.