Crawfish Roll

We Islanders live by a coastal calendar. One marked with the coming and goings of the tides. The arrival of a full-moon. A sure sign that today’s watermark will be high. We recognize a change in seasons with the blooming of a Poinciana tree. The ripening of a Pineapple, a Guinep, a Mango even. We dread the start of Hurricane Season. But live for the much-anticipated opening of Crawfish and Grouper Season.

In the islands July is spent preparing for the first day of August. When with sharpened spears and elastic slings in hand, days are more enjoyed at the bottom of the ocean than at the top.

These are the days of summer. As lived by the thrill of The Catch.

In the Bahamas a crawfish’s antennas are a tell “tail” sign of what’s for dinner. Therefore come August 1st it will only be natural, after bringing home a fresh catch, to use it as a substitute in Gwyneth Paltrow’s GOOP Lobster Roll recipe. As I had never before split a tail I approached the recipe with reservations, especially as I find making my way around a kitchen in itself a daunting task. This recipe however proved to be fairly straight forward, and the tangy sauce paired with the added crunch of thinly shaved celery made for a savoury compliment. My only advice would be to let the crawfish marinate overnight, especially as the recipe calls for it to be served cold. Oh and to pair it with Young’s Champagne Laherte Freses Blancs De Blanc champagne.

P.S. Crawfish Season is August 1st – March 31st