Jerk Lobster
Jerk lobster is a dish made popular by Nathanyay Chang.
Source and licence
"Jerk Lobster" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jerk_Lobster, revision 4630359), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jerk_Lobster&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630359
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 lobster tails
- 2 tsp jerk seasoning
- ½ cup butter
- 2 whole scallions
- 2 tsp lemon juice or lime juice
- ½ tsp Jamaican pickapeppa sauce or 3 drops of Jamaican hot pepper sauce (optional)
Method
- Thinly slice the scallions.
- Melt the butter in a small skillet.
- Lightly sauté the scallions until golden.
- Add the lemon juice.
- Add Jamaica pickapeppa sauce or hot pepper sauce (optional, depending on your taste).
- Let it simmer for about 1 minute, then set aside.
- Remove the membrane from the lobster tails.
- Use a sharp knife to split the lobster tail in half lengthwise.
- Brush butter sauce onto each tail.
- Using the same brush, spread the jerk sauce over the tails, especially on the exposed meat. Set oven to broil.
- Put the lobster tails in oven on the meat side for 4 minutes, turn, and cook the shell side for 2 minutes.
- 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.
- Serve with Jamaican festival and/or bammy. You can also serve with Jamaican hardo bread.