CARIBBEAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about 

ST. CROIX

St. Croix, like many Caribbean islands, is a cultural melting pot. One of the many great things about this mix of ethnic groups and cultures is that it results in some amazingly diverse local cuisine. As you taste your way around the island, you will experience a multitude of influences and fusions including Caribbean, African, Indian, Latin American, European and American. There is also a huge diversity of ingredients available on the island, from locally caught seafood and locally raised meat, to the diverse fruits, vegetables, herbs and spices the rainforest and farm belt have to offer. In order to truly experience St. Croix, you must sample the local fare!

The most obvious influence in the local cuisine is that of the Caribbean and West Indian islands, which are themselves a mixture of cultural influences. Like the history and diversity of the island itself, many countries have left their mark on what is considered ‘local’ food on St. Croix. Here, the cuisine relies heavily on the use of herbs and spices to marinate meats, flavor soups and sauces, and season rices and beans. 

You will often taste herbs and spices like bay leaf, lemongrass, curry, basil, cinnamon, culantro (similar in flavor to cilantro), cumin, pepper, ginger, jerk seasoning, and spicy scotch bonnet peppers. In fact, you will find a plethora of delicious locally made hot sauces in restaurants, at farmers markets and grocery stores, and for sale at local events. While these sauces are all made from different recipes and vary in heat intensity, they are often made from a base of fruit (such as mangoes or bananas) blended with vinegar and habaneros or scotch bonnet peppers.

Ingredients

For the aioli:

Oil 

• 1 large white onion, thinly sliced
• 2 tablespoons truffle cream
• 4 cups mayonnaise, plus more for the rolls, preferably homemade
• 2 tablespoons pressed roasted garlic
• White truffle-infused oil

For the lobster: 

• One 1 ½-pound Maine lobster
• 1 pound (2 cups) butter

For the burger:

• 4 pounds Wagyu beef, preferably Australian
• Pinch of granulated garlic
• Salt and pepper
• 4 New York-style rolls
• 8 pieces crispy, cooked bacon or pancetta, about 1/8-inch thick
• 4 slices of tomato
• Arugula, preferably teen arugula, for garnish

Directions

For the aioli:

Heat some oil in a pan and caramelize the onions. Then, in a Robot Coupe, blender, or food processor, combine the remaining ingredients except for the truffle oil. Drizzle in the truffle oil while blending until everything tightens together and is combined. Set aside. (Leftover aioli can store in the refrigerator for up to one week).

For the lobster:

Prepare an ice bath. Cook the lobster in boiling water for about 6 ½ minutes and then place in the ice bath. 

Shell the lobster, then poach it in the butter for about 6-8 minutes, at not quite a simmer but also not a boil. (Reserve the leftover butter and use it as lobster-butter for whatever you'd like.)

For the burger:

Season the beef with the garlic, salt, and pepper, lightly combining once. Cook on a grill or griddle pan until medium rare or medium (do not cook Wagyu beef past medium). Meanwhile, spread a little mayonnaise on the inside of each bun half and lightly toast, face down on a griddle or in a toaster. 

To serve, spread the aioli on the bun, place the burger on top, followed by the lobster, bacon/pancetta, tomato, and arugula. Close and enjoy thoroughly.