Jerk Lobster
Jerk lobster pairs sweet, rich lobster meat with the heat and spice of Jamaican jerk seasoning. The scallions are softened in butter with a little citrus juice, and that sauce is brushed on first so the jerk seasoning clings to the exposed flesh. A short turn under the broiler cooks the tails quickly, and a few minutes on a grill adds smoke. Serve with fried festival or bammy to soak up the butter.
Instructions
Slice the scallions thinly. Melt the butter in a small skillet over moderate heat.
Add the scallions to the butter and sauté lightly until they turn golden. Stir in the lemon or lime juice, plus the pickapeppa sauce or hot pepper sauce if you want some heat.
Let the mixture simmer for about 1 minute, then take it off the heat and set it aside.
Remove the membrane from the lobster tails. With a sharp knife, split each tail in half lengthwise so the meat is exposed.
Brush the scallion butter over each tail. Using the same brush, spread the jerk seasoning over the tails, concentrating on the exposed meat. Set the oven to broil.
Place the tails meat side up under the broiler for 4 minutes, then turn them and cook the shell side for 2 minutes.
For a smokier flavor, broil for 2 minutes on each side, then finish the tails on a barbecue grill for 3 minutes. Add more jerk seasoning if the grill dries them out.
Serve with Jamaican festival, bammy or hardo bread.
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