Jerk Whole Spiny Caribbean Lobster Tails (Grilled or Oven Baked Cayman Style)

Jerk Whole Spiny Caribbean Lobster or Tails (Grilled or Oven Baked Cayman Style Recipe)

Ingredients

Serves 4 if just tails

6-8 if whole lobsters depending on sizes

• 4 lobster tails or whole Caribbean Spiny Lobsters (remove whips and legs or leave legs optional)
• 6 tablespoons Jerk Seasoning
• ½ cup Butter
• 4 teaspoons. lemon/lime juice
• 1 Small Onion (optional)
• ½ tablespoon of Jamaican Pickapeppa sauce or 3 drops of Jamaican or Cayman Scotch Bonnet Sauce (optional)

METHOD:

1. Melt the butter in a small skillet.
2. Lightly sauté the diced onion in the butter until it is golden. (optional)
3. Add 3 teaspoons of lemon juice. Set aside the other 1 teaspoon of lemon juice.
4. 4 tablespoons Jerk Seasoning Set aside 2 tablespoons of Jerk Seasoning.
5. Add ½ teaspoon of Jamaica Pickapeppa sauce or 3 drops of Jamaican or Caymanian hot pepper sauce (optional depending on your taste).
6. Let it simmer for about 1 min. then set aside.
7. Remove the membrane from the lobster tails after cutting in half
8. Use a sharp knife to split the lobster tail or whole lobster in half (length). Clean out the Roe (“Coral”) and Tomalley. Wash that area with water (See image above)
9. Use a brush to put the butter sauce on each tail.
10.  Using the same brush spread the Jerk sauce over the tails especially on the exposed meat.
11.  Preheat your oven to 250 °F or get your grill started.
12.  You can pre-cook the lobster before putting it on the grill.
13.  If Oven baked: Put in a foil or metal pan and cover with foil paper and cook for 10-12 mins on the meat side and then  5 minutes on the shell side.
14.  Combine the 2 tablespoons of Jerk Seasoning and 1 teaspoon of lemon juice that was set aside. This sauce will be used to keep the lobster tails moist while it is on the grill or basted if oven-baked.
15.  If on the Grill: Put the lobster tails in the oven on the meat side for 8 minutes, turn and then cook the shell side for 2 minutes.
16. Put the lobster tails on a barbeque grill for 3 minutes. Put the shell side facing the grill most of the time. Use a brush to put more sauce on the tails to keep it moist.
17.  Serve with Jamaican Hardo bread or Rice and Peas and choice of greens, grilled corn on the cob or a baked potato