LOBSTER SALAD
Source: Island Barbecue: Spirited Recipes from the Caribbean
by Dunstan A. Harris
Servings: 6

2 teaspoons fresh lime juice
1 teaspoon coconut oil*
1 clove garlic, minced
1 small onion, finely chopped
1 Tablespoon mayonnaise
Pinch of ground pimento (allspice)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cooked flaked lobster meat
12 lettuce leaves
3 medium-sized tomatoes, seeded and quartered
1 large cucumber, peeled, seeded, and diagonally sliced

In a small bowl mix lime juice, coconut oil, garlic, onion, mayonnaise, pimento, salt, and pepper.

Place lobster meat in a larger bowl and combine with dressing, tossing well. Refrigerate 1 hour.

Place 2 lettuce leaves on each salad plate and spoon over lobster salad. Garnish with tomato wedges and cucumber slices.

*HOW TO MAKE COCONUT OIL:
Pour rich, undiluted coconut milk into a saucepan and bring to a boil. Reduce the heat and simmer until the water from the milk evaporates. Skim off the cream and you will be left with the oil. Strain and bottle.