A Cuban Queen for its Taste. Among the many treasures Nature has gifted Cuba with there is one “gourmet” distinguish most: lobster.

Lobster catching in Cuba is closely linked to the emergence of the first fishing villages. There is evidence that in the 19th century fishermen used its exquisite meat as bait to fish. To catch it fishermen used either trammel nets, rustic harpoons, bag nets or just simple Y-shaped wood sticks. By the 1920’s they started using the “chapingorro,” a kind of fyke. Industrial processing of the lobster did not start until 1933 when the first plant began operating. Fifteen years later there were nine processing plants canning lobster, which was then the only possible way to export it exclusively to the American market. However, several social and economic factors harnessed the country’s technical fishing development, lobster catching in particular. Low prices in the domestic market and hardships to catch it discouraged the creation of more modern and efficient fishing methods. RENEWAL OF THE FISHING INDUSTRY With the introduction of the cooperative system in 1959 fishing underwent an 180 degree turn. The establishment of fix prices gave way to the use of more productive fishing methods. The improvement of the fishermen’s housing and working conditions led to the quick development of the until then marginal sector. It is then that the Cuban lobster, started to pave its way through in the international market in several forms. Cuban experts have recommended that lobster catching in the platform should not exceed the 10,000 tons to avoid an over exploitation of the specie. MARKETING LIVE LOBSTERS Strict norms rule the marketing of live lobsters. Even boat captains and crews are selectively picked up and the proper catch is carried to port in special containers, where they undergo a cleansing process from 48 to 96 hours. Technicians watch over the proper oxygenation, salinity and temperature of the tanks. Before shipping, the lobster is previously put to sleep by dropping the water temperature to five degrees Celsius, and it will only come back to life thousands of kilometers away from its habitat. It is a careful process that shows the technical capacity and marketing responsibility of a large group of men and women.

Lobster a la orange

For six people we need three medium-size lobsters, two cups of mayonnaise, three large spoonfuls of orange juice, two tablespoons of katchup, two ounces of rum (or cognac and whisky), salt and ground white pepper to taste. The fist step is defrost it. Then, cut them lengthwise and clean them carefully not to throw away the grease that accumulates in the head as it will later add aroma when it mixes with white pepper and the orange juice. Once marinated, add the mayonnaise mixed with the rest of the ingredients to cover the shell where the meat is. Finally, adorn them with Supreme orange and other additions.