Grilled Lobster Tail with Jerk Sauce and Coconut Rice

TOTAL TIME: 1 hr 50 min
Prep: 1 hr
Inactive Prep: --
Cook: 50 min
 
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:
  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 1 reviews

  • on November 23, 2013

    Flag

    Looks tasty, but I will have to try it with some Walkerswoods jerk seasoning as a main component of the sauce and grill in a smoker with pimento wood for a truly old school authentic Jerk taste.

    This recipe was helpful because I hadn't considered Jerking Lobster, will fire up the smoker soon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.