Mouthwatering Jerk Lobster Tails

Growing up, lobster was always something we’d order at fancy restaurants for special occasions. But these days, I’ve discovered that making restaurant-quality lobster at home isn’t as tricky as you might think. When I’m craving something with a bit of Caribbean flair, these jerk lobster tails have become my go-to dinner choice.

I started making this recipe last summer when I found some good-looking tails at my local market. The combination of jerk seasoning and sweet lobster meat just works so well together. And the best part? You can have these ready in about the same time it takes to set the table and toss a salad.

If you’ve been nervous about cooking lobster at home, don’t be! This recipe is perfect for beginners, and I’ll walk you through each step. Trust me, once you see how simple it is, you’ll wonder why you waited so long to try it.

What Kind of Lobster Should I Use?

For this Caribbean-inspired recipe, you’ll want to use fresh live lobsters, with cold water Maine lobsters being the most common choice in North America. While the recipe calls for whole lobsters, you could also use just lobster tails if you prefer – figure about 2 tails per person for a main course. Fresh is definitely better than frozen here, but if frozen is your only option, make sure to thaw them slowly in the refrigerator overnight. When shopping, look for lobsters that are active and have a hard shell (not recently molted), as these will give you the best meat-to-shell ratio and the sweetest flavor.

Options for Substitutions

While some ingredients are key to getting that authentic jerk flavor, there are several substitutions you can try in this recipe:

• Scotch bonnet pepper: If you can’t find Scotch bonnets, habanero peppers are your next best option since they have a similar heat level and fruity flavor. For a milder version, try jalapeños, but you’ll need to use 2-3 to get enough flavor.
• Fresh thyme: In a pinch, you can use dried thyme – just use 1 teaspoon instead of 1 tablespoon since dried herbs are more concentrated.
• Green onions: Regular chives can work here, though you might need to add a small regular onion to make up for the flavor difference.
• Fresh ginger: If fresh ginger isn’t available, use 1 teaspoon ground ginger – though fresh really does work best here!
• Canola oil: Any neutral cooking oil like vegetable oil or grapeseed oil will work just fine.
• Live lobsters: You can use frozen lobster tails instead of live lobsters – just make sure they’re fully thawed before cooking. You’ll need about 8-10 medium-sized tails to match the amount in this recipe.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling lobster tails is overcooking them, which can turn the sweet, tender meat into a tough, rubbery disappointment – cook them just until the meat turns opaque and reaches 140°F internal temperature, usually about 5-7 minutes per side. A common error is adding the jerk seasoning too early, which can burn on the grill and become bitter, so brush it on during the last few minutes of cooking and save some for serving. To keep the lobster meat moist, brush it with melted butter throughout the grilling process, and don’t forget to butterfly the tails properly by cutting through the top shell and meat (but not through the bottom shell) – this helps them cook evenly and makes them easier to eat. For the best flavor, let the jerk marinade rest for at least 30 minutes before using it, allowing the ingredients to meld together properly.

What to Serve With Jerk Lobster Tails?

Since these spicy jerk lobster tails pack such bold Caribbean flavors, they pair perfectly with simple sides that won’t compete with the main dish. Coconut rice makes an excellent base to soak up all those tasty juices, while grilled corn on the cob adds a sweet, smoky element to the plate. I love serving this with a cool, crisp coleslaw made with mango or pineapple to balance out the heat from the Scotch bonnet pepper. For a complete tropical meal, add some fried plantains or a simple green salad dressed with lime vinaigrette.

Storage Instructions

Keep Fresh: Once cooked, jerk lobster tails can stay in the fridge for up to 2 days. Place them in an airtight container and cover them with some plastic wrap first to keep them from drying out. The jerk butter sauce can be stored separately in a sealed container for up to 3 days.

Make Ahead: You can prepare the jerk butter sauce up to 24 hours in advance – just keep it in the fridge and let it come to room temperature before using. This is super handy when you’re planning a special dinner and want to save some time on the day of cooking!

Enjoy Later: While lobster is best enjoyed fresh, if you need to warm up leftover tails, do it gently. Place them in a covered dish with a splash of water and heat in the microwave in short 20-second bursts until just warm – this helps prevent the meat from getting tough. Add a fresh drizzle of warm jerk butter sauce before serving.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5200-5800
• Protein: 240-260 g
• Fat: 400-440 g
• Carbohydrates: 20-30 g

Ingredients

• 1 1/2 bunches green onions (approximately 12), some kept aside
• 3 tablespoons fresh ginger, peeled and chopped
• 2 tablespoons lime juice
• 1 tablespoon fresh thyme leaves
• 1 clove garlic, chopped
• 1 scotch bonnet pepper, seeds removed and chopped
• 1/4 teaspoon allspice powder
• 1 teaspoon kosher salt, divided
• 1/2 cup unsalted butter, cubed (4 ounces)
• 1 tablespoon canola oil
• 1/4 teaspoon black pepper
• 4 live lobsters (1 1/2-pound each), split lengthwise, claws taken off and set aside
• 1 lime, sliced into wedges

Step 1: Make the Jerk Paste

Begin by coarsely chopping 6 of the scallions.

Place the chopped scallions, ginger, lime juice, thyme, garlic, chile, allspice, and 3/4 teaspoon of salt in a food processor.

Pulse the mixture until a coarse paste forms, about 6 to 7 times.

Be sure to scrape down the sides of the bowl a few times between pulses to ensure even incorporation.

Step 2: Prepare the Jerk Butter

Melt butter in a small saucepan over medium-low heat.

Once melted, whisk in the jerk paste until combined.

Remove the saucepan from the heat.

Reserve 1/4 cup of the jerk butter in a small bowl for serving later.

Step 3: Grill the Scallions

Preheat your grill to medium-high heat (400°F to 450°F).

In a large bowl, toss together canola oil and the remaining whole scallions.

Season the scallions with pepper and the remaining 1/4 teaspoon of salt.

Place the scallions on the oiled grates of the grill and cook, uncovered.

Turn occasionally until they are lightly charred and tender, about 5 minutes.

Once done, set the grilled scallions aside.

Step 4: Grill the Lobsters

Using long metal or wooden skewers, carefully skewer the lobster body halves lengthwise to keep them straight while grilling.

Brush the lobster meat evenly with about 2 tablespoons of the remaining jerk butter.

Place the skewered lobsters, meat side down, along with the reserved lobster claws on the oiled grates.

Grill uncovered until the shells begin to turn red, approximately 4 minutes.

Flip both the claws and bodies, and brush the cut sides of the tails with the remaining jerk butter.

Continue grilling until the meat is cooked through, about 4 more minutes for the bodies and 5 to 6 more minutes for the claws, turning the claws occasionally.

Once done, remove from heat and take out the skewers.

Step 5: Serve and Enjoy

Arrange the grilled lobsters and charred scallions on a serving platter.

If needed, gently rewarm the reserved 1/4 cup of jerk butter.

Serve the lobster tails and claws with the jerk butter for dipping and lime wedges on the side.

Enjoy your flavorful, grilled lobster dish!