Bob and Melinda Blanchard have made Anguilla their part-time home by operating their restaurant Blanchard’s here. They share their island experiences and recipes in two books, "A Trip to the Beach" and "At Blanchard’s Table.” They were invited on the “Today” show to share some West Indian cuisine. Here are the recipes:
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Grilled Lobster Anguilla Style
Grilled lobsters are a signature dish at Blanchard’s. In the season, Thomas, our lobsterman, arrives at our kitchen door with a 50-pound wiggling burlap bag full every day. We boil the live lobsters until their shells just start to turn red. At that point, they are set aside until guests start to arrive. The lobsters then get cut in half and grilled to order. Our menu offers a choice of plain grilled lobster with melted butter, seasoned with our special dry spice mixture or brushed with a honey-rum glaze.
4 1-1/2 pound live lobsters
Olive oil for grilling
Dry spice mixture, optional (recipe follows)
Honey glaze, optional (recipe follows)
Bring a large pot of water to a boil. Turning your face away, carefully drop the lobsters in the water and cook until they start to turn red, about 5 minutes. Remove the lobsters from the water and let cool to room temperature. If you are not serving the lobsters immediately, store them in the refrigerator until you are ready.
Prepare the grill. Meanwhile, cut the lobsters in half lengthwise, using a large, sharp chef’s knife. It’s a lot easier if you make the first incision by piercing the shell with the point of the knife and pressing down with the blade from there. Clean out the bellies and any other loose matter.
Brush the exposed meat with olive oil. If you are using the blackened seasoning, sprinkle on the desired amount, then grill the lobsters shell-side down until the meat looks almost firm and cooked through, 8 to 10 minutes. Using tongs, carefully turn the lobsters over and cook until the meat gets slightly crisp, 2 to 3 minutes.
Serve hot with melted butter.
Honey Lemon Glaze
1/2 pound butter
1/2 cup curry powder
1 tablespoon ground cumin
1/4 cup lemon juice
1/4 cup dark rum
1 cup honey
1-1/2 teaspoons salt
Pinch of black pepper
In medium saucepan, melt butter on low heat. Whisk in rest of ingredients until well-blended.
Blanchard’s Dry Spice Mixture
1/2 cup paprika
1-1/2 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1-1/2 tablespoons white pepper
1-1/2 tablespoons black pepper
1-1/2 tablespoons dried thyme leaves
1-1/2 tablespoons dried oregano leaves
Whisk all ingredients together in a small bowl.
Blanchard’s Rum Punch
1 cup freshly squeezed orange juice
1 cup pineapple juice
1 cup guava nectar
1 measure Mt. Gay rum
Dash of freshly squeezed lime juice
Dash of Angostura bitters
Grenadine to desired taste and color
Orange slices ad pineapple wedges, for garnish
In a pitcher, combine the first seven ingredients. Pour over tall glasses of ice and serve. Garnish each with an orange slice and a wedge of pineapple.
Mangoes and Cream
This is one of our easiest and most popular desserts. Peaches can easily be substituted for the mangoes if you prefer.
3 large ripe mangoes, peeled
1 cup heavy whipping cream
2 to 3 tablespoons granulated sugar
1 teaspoon vanilla extract
Light brown sugar, for sprinkling
Ground cinnamon, for sprinkling
Slice the mangoes into 1/2-inch thick slices and cut into 1-inch pieces. Whip the cream with the desired amount of granulated sugar and the vanilla until soft peaks form. Gently fold the mangoes into the cream.
Spoon the mixture into dessert bowls and sprinkle with brown sugar and cinnamon. Serve immediately.
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