Ingredients:

• Your favorite Bar-B-Q sauce (your mix or bottle)
• Key Lime Juice (if you don’t have any Key Lime Juice you can use a mix of 2/3 lime juice and 1/3 lemon juice)
• Honey
• 1 Florida Lobster tail per diner

I haven’t given any exact amounts of these ingredients to allow this to fit any size grilling party.

Preparation:
If you start with live lobsters, you must kill them first by boiling, for three to seven minutes depending on how many and how large they are. You don’t want them well cooked, that will be completed on the grill. Bring a large pot of salted water to a full rolling boil and submerge lobsters, head first. Let boil, drain and cool, I would suggest placing them in an ice water bath to stop any further cooking, before proceeding.

Mix enough Bar-B-Q sauce to baste the number of lobsters you will be grilling. About 1/2 cup per tail. Add honey 1/8 cup per cup of Bar-B-Q sauce. Add Key Lime Juice 1/4 cup per cup of Bar-B-Q sauce.

Remove the meat from the tails by cutting down the center of the underside with heavy shears. Coat all sides of the tail meat with the sauce. Place on a medium-high heat grill. Grill for 5-6 minutes on each side (depending on the size), basting every few minutes. If you are starting with pre-boiled tails cut the grilling time to 4-5 minutes. Coat the inside of the empty tail shells with the sauce and place on the grill for the final 3 minutes (you will want to cook the tail shells to be sure not to transfer any uncooked portions, they will not take long so watch them). Remove all from the grill and let sit for several minutes. Return the cooked lobster tails to the shells for serving.

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This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Marie Albury.

Ingredients:

• 6 green [raw] crawfish tails
• 1/4 lb. salt pork, cut up
• 3-4 stalks celery, chunked
• 2 medium sized onions, chunked
• 1 green pepper, cut fine
• 1 hot pepper or ground red pepper
• 1 small can tomatoes
• juice of 2 limes
• garlic, salt, pepper

Preparation:
Fry Pork until brown. Remove and saute onion, pepper and celery in drippings until tender. Add tomatoes and seasoning, cook until smooth adding water if necessary to have enough liquid.

Shell, devien and cut into bite size pieces, the green crawfish tails. Add to tomato sauce, cook 15 to 20 minutes or until crawfish feels tender when a fork is inserted. Do not overcook.

Can be used over cooked rice or eaten as a main dish.

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This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Elsie Curry.

Ingredients:

• 4 crawfish tails
• 5 small pieces salt pork
• few drops olive oil
• 1 small onion, chopped
• 3 garlic plugs
• 1/2 small jar pimiento or 1/3 green pepper, chopped
• 1/2 can tomatoes or 1 (8 oz.) can tomato sauce
• 1 small can cream style corn
• black pepper
• salt to taste
• 1/2 small pkg. saltines

Preparation:
Soak crackers in a little water, then drain. With saltines, use less salt.
Boil crawfish tails 10 minutes: cool. Cut in small bieces and set aside.
Fry salt pork and olive oil. Add onion, garlic, pimiento, tomato and corn: simmer about 5 minutes.
Add mixture to drained crackers and crawfish tails. mix well and put in baking pan or dish.
Bake at 350 degrees until brown.

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This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Sandra A. Jordan.

Ingredients:

• 3 Tbsp. butter
• 1 tsp. chopped onion
• 1 sprig parsley, whole
• 2 c. cut up lobster [meat]
• 2 Tbsp. flour
• 1 tsp. tomato paste
• 2 c. chicken stock or broth
• 2 c. cream
• Salt and cayenne pepper

Preparation:
Cook slowly, butter, onion and parsley until onion is yellow. Add lobster (more than 2 cups if desired), cook for 5 minutes. Stir in flour and tomato paste, adding chicken stock or broth. Simmer 20 minutes. Remove parsley and add cream. Heat through but do not boil. Season with salt and pepper to taste.

[I might suggest allowing the bisque to cool and running it through a food processor to reduce the lobster and onions to very small pieces. This can be served cold or warm.]

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Ingredients:

• 6 raw conch, skinned
• 1 pt. “Old Sour” (see below, you will need to prepare this at least 1 day prior to using)
• 1 bunch green onions and tops
• 1 large tomato
• 1 c. celery, cut fine
• 12 radishes, sliced thin
• 1 large Green Pepper
• Salt and Pepper

Preparation: Grind Conch, place in bowl, add “Old Sour”. Combine vegetables and add to conch. Let set 3-4 hours before serving.

Old Sour
Ingredients:

• 2 cups Key Lime juice or Persian Lime juice
• 1 tablespoon salt
• 2 Bird Peppers or a few drops of hot sauce

Preparation: Mix all ingredients together. Let stand one day or longer. Strain through cheesecloth four times, reserving peppers. Pour into bottles with Bird Peppers. Cork. Refrigerate two weeks or more before using. Store in refrigerator two to three months. Old Sour is a very old Key West tradition and Conchs use on it just about everything.

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