Jerk Lobster (Jamaica)

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Jamaican Recipes

Jerk Lobster

Published Mar 14, 2004

Broiled lobster smothered in the flavors of Jamaica straight from your own oven. Hot peppers, citrusy lemon/lime, and buttery lobster tails bring that happy Jamaican feeling to your kitchen, wherever you live!

Ingredients

  • 4 lobster tails
  • 2 tsp. Jerk Seasoning
  • ½ cup Butter
  • 2 whole scallions
  • 2 tsps. lemon/lime juice
  • ½ tsp. of Jamaica Pickapeppa sauce or 3 drops of Jamaican hot pepper sauce (optional)

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METHOD:

  1. Thinly slice the scallions.
  2. Melt the butter in a small skillet.
  3. Lightly sauté the scallions until it is golden.
  4. Add the 3 teaspoons of lemon juice.
  5. Add ½ teaspoon of Jamaica Pickapeppa sauce or 3 drops of Jamaican hot pepper sauce (optional depending on your taste).
  6. Let it simmer for about 1 min. then set aside.
  7. Remove the membrane from the lobster tails.
  8. Use a sharp knife to split the lobster tail in half (length).
  9. Use a brush to put the butter sauce on each tail.
  10. Using the same brush spread the Jerk sauce over the tails especially on the exposed meat. Put your oven setting to broil.
  11. Put the lobster tails in oven on the meat side for 4 minutes, turn and then cook the shell side for 2 minutes.
  12. If you want a more smoked taste, you should cook the lobster tails for 2 minutes on each side in the oven, then place on a barbeque grill for 3 minutes. You may need to add more Jerk sauce if you put it on the barbeque grill.
  13. Serve with Jamaican Festival and/or Bammy. You can also serve with Jamaican hardo bread.

Servings: 4

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