Recipe courtesy of Kelsey Nixon
Episode: Jamaican
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Grilled Lobster Tail with Jerk Sauce and Coconut Rice
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Coconut Rice:
  • 1 tablespoon vegetable oil
  • 2 cups basmati rice, rinsed and drained 
  • 1 1/4 cups coconut milk 
  • 1 teaspoon kosher salt 
  • 1/4 cup chopped fresh cilantro
  • 2 scallions, thinly sliced 
Jerk Sauce:
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, finely chopped 
  • One 1-inch piece fresh ginger, peeled and finely chopped 
  • 1 Scotch bonnet pepper, halved 
  • 1 bunch scallions, chopped, some greens reserved for garnish 
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 fresh bay leaf
  • Kosher salt
  • 1/2 cup chicken stock 
  • 1/2 cup dark brown sugar 
  • 3 tablespoons soy sauce 
  • 2 tablespoons fresh thyme leaves 
  • 2 limes, juiced, zest of 1
  • 1/4 cup chopped fresh cilantro
Lobster:
  • Four 10- to 12-ounce lobster tails, split in half lengthwise
  • 1 stick (8 tablespoons) unsalted butter, room temperature 

Directions

For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.

For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling.

For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.

This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens.

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