“Em was a convert to this local recipe, even though they’d only had it a few times. The Caribbean spiny lobster was boiled, but instead of being plopped on a plate with butter and lemon, the crustacean still had a culinary journey ahead of it: the lobster was de-shelled, chopped, and added to a pan of sautéed red, green, and Scotch bonnet peppers, thyme, and garlic, with chicken stock added. Served over rice, it was heavenly.”