Lobster and Pineapple Wrap in a Creamy Dressing

In celebration of Antigua Black Pineapple Awareness Day, Chef Hodge wanted to share one of his favs:


  • 5oz  lobster meat cook and diced
  • ½ tbsp  red onion diced
  • ½ tbsp  celery diced
  • ½ cup  black Antiguan pineapple, peels, and diced
  • Red, yellow, and green pepper diced ¼ each
  • Salt and white pepper to taste
  • Salad as needed


  • 1/3 cup mayonnaise
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • Herbs (parsley, mint, thyme, spring onion top, and bottom)
  • About (1 tsp each)
  • Dash of Tabasco sauce
  • Salt and white pepper to taste

Method Dressing:

In a bowl mixed ingredients together until well combined, store in a cool place for later used. 

To Finish wrap:

  • Mix the salad ingredients in a bowl with some of the dressing.
  • Mix well
  • Warm tortilla wrap, then open on a cutting board, place some salad leaves on wrap, then spread mixture on top.
  • Roll the wrap keeping ends inside.
  • Cut into two and served with your favourite sides be it salad or fries or wedges

Have you ever had the Antigua Black Pineapple?  Did you like it?  What is your favourite pineapple dish?


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