I visit Pat and Stell’s Beach Bar and Grill on Caye Caulker, where I meet Chef Kareem and learn the recipe for his Belizian Style Shrimp Stuffed Lobster.
For the first time Kareem reveals the secret ingredients of this delectable dish.
For the topping Kareem uses popcorn shrimp, butter, onion, bell peppers, breadcrumbs and his special seasoning consisting of black pepper, paprika and season all.
The lobster is grilled over open coals and the topping is sprinkled lavishly over the top. Served with local side dishes of rice and beans and coleslaw. Finish with a squeeze of fresh lime juice.
Available during lobster season from June till February