The following is a recipe from the Golden Rock Inn, which is still in business, in Nevis. The recipe was obtained from the Nevis Great House Cookbook found during one of our stays on nearby Montserrat.
The Golden Rock Inn
A massive 17th Century-style Four-Poster Bed, reputed to be the largest on the island, dominates the impressive Honeymoon Room in the original cut-stone Sugar Mill at Golden Rock, whilst the immaculately restored 1805 Long-House Building has a rare and impressive barrel-vaulted ceiling. Elsewhere on the estate which is run by Pam Barry, a direct descendent of Edward Huggins who built Golden Rock, Mother Nature has run riot over the stone walls that line the undulating main drive and around the delicately pastel-coloured Cottages that provide the extremely comfortable accommodations, close to the many charming walking paths at the Rain Forest’s edge.
The West Indian decoration style, with handmade grass rugs, fine mahogany and cane furniture, pastel portraits and pictures of Caribbean village scenes, blends superbly with the many original cut-stone features still in evidence at Golden Rock.
Ingredients
- 1 lb. potatoes, peeled and diced
- 1 lb fresh lobster
- 4 cups milk
- salt and pepper to taste
- 1/2 lb. onion, chopped
- 2 cups water
- 1 Tbsp. butter
- dash of paprika
Instructions
- Cook potatoes, onions and lobster until tender.
- Remove lobster and flake, return to the potatoes and onions mixture
- Add remaining ingredients and heat thoroughly, do not boil as this curdles the milk.
Comments
- Add a few drops of Nevis hot sauce for those who really like spicy soups and we mean a few drops not a spoonful or it will be too hot.
- Do buy Nevis Hot Sauce for spicing up your soups.
Recipe from
Nevis Great House Cookbook
Serves
4 – 6
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