Jamaican Jerk Grilled Lobster Tails with Mango-Avocado Salsa: A Caribbean Heatwave on Your Grill

Trade low-and-slow for fiery island vibes with these Jerk Grilled Lobster Tails—a bold fusion of Scotch bonnet heat, allspice smokiness, and sweet tropical fruit. This recipe channels Jamaica’s beachside jerk pits into your backyard, marrying luxury seafood with street-food soul. Perfect for impressing guests or celebrating summer’s peak, it’s a culinary passport to the Caribbean in under 30 minutes.

Ingredients (Serves 4–6)

For the Lobster:

• 6 raw lobster tails (8–10 oz each, split lengthwise)
• ½ cup Jamaican jerk marinade (see Pro Tips for homemade blend)
• ¼ cup dark rum (optional, for flaming finish)
• 2 tbsp brown sugar
• 1 lime (juiced)
• 2 tbsp coconut oil (for basting)

For the Mango-Avocado Salsa:

• 2 ripe mangoes (diced)
• 1 avocado (cubed)
• ½ red bell pepper (finely chopped)
• 1 small red onion (minced)
• 1 Scotch bonnet pepper (seeded, minced—use gloves!)
• ¼ cup fresh cilantro (chopped)
• Juice of 2 limes
• 1 tsp grated ginger

For the Coconut Rice:

• 1.5 cups jasmine rice
• 1 can coconut milk (13.5 oz)
• 1 cup water
• 1 tbsp toasted coconut flakes
• Pinch of salt

Step-by-Step Instructions

1. Prep the Jerk MarinadeHomemade Blend: Toast 2 tbsp allspice berries, 1 tbsp thyme, 1 cinnamon stick, and 6 cloves in a dry pan. Grind with 3 Scotch bonnets, 4 garlic cloves, 1 tbsp brown sugar, 1 tsp nutmeg, and ½ cup soy sauce. Marinate lobster tails for 20 minutes—longer may overpower delicate meat.

2. Fire Up the GrillPreheat to 500°F (260°C) for direct high-heat searing. For charcoal, use lump hardwood (like guava) for authentic smoke; gas grillers add soaked pimento wood chips to smoker boxes.

3. Grill the LobsterPat tails dry; reserve marinade. Grill flesh-side down for 4–5 minutes until charred. Flip, baste with coconut oil mixed with lime juice, and cook shell-side down for 3–4 minutes. Optional: Sprinkle brown sugar, drizzle rum, and carefully ignite for caramelized crust.

4. Craft the Salsa & RiceWhile lobster cooks, gently mix salsa ingredients—fold in avocado last to prevent mush. For rice, simmer coconut milk, water, and rice for 15 minutes. Fluff with fork and top with toasted coconut.

5. Plate with PanacheArrange lobster over coconut rice. Spoon salsa alongside. Garnish with lime wedges and a thyme sprig.

Pro Tips for Island-Inspired Excellence

🔥 Marine Science: Lobster’s delicate enzymes break down quickly—never marinate over 30 minutes. Acid-free jerk paste preserves texture.

🔥 Wood Matters: Authentic pimento wood (allspice tree) infuses earthy sweetness. Substitute with hickory + cinnamon stick chunks.

🔥 Flaming Finish: Use 80-proof rum for safer flambé. Tilt bottle away from flame and light with long match.

Turbocharge Your Tropical Grilling with Take Fire

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Jerk grilling demands gear that laughs at searing temps and sticky marinades. Our Infrared Turbo Grill (699)hits800°Fin5minutesforperfectcrusts,whilethe∗∗PimentoWoodChipBundle∗∗(699)hits800°Fin5minutesforperfectcrusts,whilethe∗∗PimentoWoodChipBundle∗∗(18.95) delivers true Jamaican smoke.

🌲 Why Grillmasters Choose Us:

✅ Volcanic Heat: Cast-aluminum burners withstand Scotch bonnet-laced marinades without corrosion.

✅ Easy Cleanup: Removable grease trays and ceramic-coated grates survive rum-glaze apocalypses.

✅ Portable Power: The Caribbean Compact Grill ($249) fits in a beach wagon but sears like a pro rig.

🔥 Island Essentials:

🔹 Lobster Cracker Set (34.99):Stainlesssteeltoolswithnon−slipgrips.

🔹∗∗FlameproofGloves∗∗(34.99):Stainlesssteeltoolswithnon−slipgrips.

🔹∗∗FlameproofGloves∗∗(45): Kevlar-lined for flambé safety.

🔹 Tropical Wood Chips Sampler ($29): Mango, guava, and allspice for layered smoke.

📦 Gear Up for Flavor Volcanoes:

🌐 Dive into jerk mastery at www.tfgogogo.com/jerk101—watch our live demo with Montego Bay pitmaster Donovan “Spice King” Clarke.

🛒 Grab the Island Starter Kit ($149) on Amazon US Store: includes grill basket, pimento chips, and jerk spice rub—Prime shipped!Join the #TakeFire Island Hoppers!Subscribe for:

• Monthly "Tropic Thunder" Recipes: Pineapple-glazed octopus, rum-smoked plantains.
• Virtual Grill Classes: Learn from Caribbean chefs via Zoom.
• Limited-Edition Hot Sauces: First access to Scotch bonnet x mango collabs.

Adventure Awaits. Fuel It. 🦞🔥