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Martinique
Matoutou de Crabes
The traditional Easter meal of Martinique; land crabs cooked in a spicy sauce with tomatoes, onions, chives, Colombo powder, and rice; prepared at dawn on Easter Monday for family beach gatherings; also shared on Whit Monday; the matoutou that is a Martinican Easter institution.
Guadeloupe
Homard Grillé
Grilled lobster; a Guadeloupean seafood delight; lobster expertly grilled over a wood fire; accompanied by lime; the pinnacle of the local culinary experience; the grilled lobster that is a Guadeloupean luxury. Turks and Caicos cooks grill local lobster over fire with lime and island seasoning, alongside the shared Caribbean preparation.
Haiti
Lanbi
Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.
Guadeloupe
Crabe Farcis
Stuffed crab; a tasty marine dish; crab shells filled with crab meat, spices, and breadcrumbs; a Guadeloupean specialty; the stuffed crab that is a Guadeloupean delight.
Martinique
Chadron
White sea urchins (chadrons); a Martinican delicacy with a short and tightly controlled season; eaten raw with lime; the chadron that is a seasonal Martinican delicacy. Martinique's Chadron is a named sea-urchin delicacy sought in season when legal harvest permits it.