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 that will make your taste buds do a Caribbean dance. Imagine channeling Jamaica’s legendary beachside jerk pits right into your backyard, transforming luxury seafood into street-food soul with every sizzling bite. Whether you're aiming to impress guests at your next cookout or celebrate summer’s peak with a bang, this recipe is your culinary passport to the Caribbean in under 30 minutes—no passport required, just a grill and a sense of adventure.
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Ingredients (Serves 4–6)
For the Lobster:
- 6 raw lobster tails (8–10 oz each, split lengthwise)—the star of this show, because lobster tails are basically the VIPs of the seafood world
- ½ cup Jamaican jerk marinade (see Pro Tips for homemade blend)—think of it as a spicy Caribbean hug for your lobster
- ¼ cup dark rum (optional, for flaming finish)—for that dramatic flambé and extra flavor fireworks
- 2 tbsp brown sugar—because a little sweetness never hurt anyone, especially when caramelized on a flaming lobster crust
- 1 lime (juiced)—to add a zing that cuts through the heat and richness
- 2 tbsp coconut oil (for basting)—because lobster deserves a tropical glow
For the Mango-Avocado Salsa:
- 2 ripe mangoes (diced)—sweet, juicy, and ready to bring the island sunshine
- 1 avocado (cubed)—creamy goodness to balance the heat and spice
- ½ red bell pepper (finely chopped)—crisp crunch and vibrant color
- 1 small red onion (minced)—for that punch of sharpness
- 1 Scotch bonnet pepper (seeded, minced—use gloves!)—the fiery heart of the jerk seasoning, packing a punch that’s not for the faint of heart
- ¼ cup fresh cilantro (chopped)—herbaceous freshness to cool down the spice
- Juice of 2 limes—more zesty brightness
- 1 tsp grated ginger—adding a warm, spicy note to your salsa
For the Coconut Rice:
- 1.5 cups jasmine rice—fluffy and fragrant, the perfect base for your lobster and salsa
- 1 can coconut milk (13.5 oz)—for that luscious tropical richness
- 1 cup water—keeps the rice light and perfectly cooked
- 1 tbsp toasted coconut flakes—adding crunch and extra coconut flavor
- Pinch of salt—to enhance all the other flavors
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—because what’s a Caribbean feast without a little smoky spice magic? Then grind with 3 Scotch bonnets (the fiery red peppers that pack a punch), 4 garlic cloves, 1 tbsp brown sugar, 1 tsp nutmeg, and ½ cup soy sauce. Marinate lobster tails for 20 minutes—any longer, and you risk turning your delicate lobster into a spicy, over-marinated mess. Think of it as giving your lobster a quick Caribbean spa treatment, not a full week-long vacation.
2. Fire Up the GrillPreheat to 500°F (260°C) for that perfect sear that locks in flavor and creates those coveted char marks. For charcoal, go for lump hardwood like guava or even pimento wood chips—because nothing says authentic Jamaican jerk like smoky pimento aroma wafting through your backyard. Gas grillers, add soaked pimento wood chips to your smoker box for that island-inspired flavor explosion.
3. Grill the LobsterPat lobster tails dry; reserve the marinade for later. Grill flesh-side down for 4–5 minutes until they develop a beautiful char—think of it as giving your lobster a fiery Caribbean tan. Flip, baste with coconut oil mixed with lime juice (because lobster deserves a tropical glow), and cook shell-side down for 3–4 minutes. Optional: sprinkle brown sugar, drizzle rum, and carefully ignite for a flambé that’s as dramatic as a Caribbean carnival—just remember, safety first, and keep that flame under control or you might end up with a lobster tail on fire and a story to tell.
4. Craft the Salsa & RiceWhile the lobster is busy getting its fiery Caribbean glow, gently mix your salsa ingredients—fold in the avocado last to keep it from turning into guacamole. For the rice, simmer coconut milk, water, and jasmine rice for about 15 minutes until fluffy and fragrant. Fluff with a fork and top with toasted coconut flakes for that extra tropical crunch. This duo of salsa and coconut rice will elevate your lobster tails from good to “Oh, wow!”
5. Plate with PanacheArrange your lobster tails artfully over the coconut rice—think of it as a tropical masterpiece. Spoon salsa alongside, garnish with lime wedges and a sprig of thyme for that Instagram-worthy finish. Bonus points if you do a little dance after each bite—because you’re basically on island time now.
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 that perfect lobster texture and flavor without turning it into seafood mush.
