Cookbook:Jerk Lobster

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Cookbook | Ingredients | Recipes

A tasty dish made popular by Nathanyay Chang.

Ingredients[edit]

Procedure[edit]

  1. Thinly slice the scallions.
  2. Melt the butter in a small skillet.
  3. Lightly sauté the scallions until golden.
  4. Add the lemon juice.
  5. Add Jamaica pickapeppa sauce or hot pepper sauce (optional, depending on your taste).
  6. Let it simmer for about 1 minute, then set aside.
  7. Remove the membrane from the lobster tails.
  8. Use a sharp knife to split the lobster tail in half lengthwise.
  9. Brush butter sauce onto each tail.
  10. Using the same brush, spread the jerk sauce over the tails, especially on the exposed meat. Set oven to broil.
  11. Put the lobster tails in oven on the meat side for 4 minutes, turn, and cook the shell side for 2 minutes.
  12. If you want a more smoked taste, cook for 2 minutes on each side in the oven, then place on a barbecue grill for 3 minutes. You may need to add more jerk sauce if using a grill.
  13. Serve with Jamaican festival and/or bammy. You can also serve with Jamaican hardo bread.

Servings: 4