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How To Prepare Jerk-Grilled Lobster ?


Preparation time: 20 mins

Cooking time: 35 mins

Serving: 4


  • 1 1/2 bunches scallions (about 12 scallions), divided
  • 3 tablespoons chopped peeled fresh ginger
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh thyme leaves
  • 1 garlic clove, chopped
  • 1 Scotch bonnet chile, stemmed, seeded, and chopped
  • 1/4 teaspoon ground allspice
  • 1 teaspoon kosher salt, divided
  • 1/2 cup unsalted butter (4 ounces), cubed
  • 1 tablespoon canola oil
  • 1/4 teaspoon black pepper
  • 4 (1 1/2-pound) live lobsters, halved lengthwise and cleaned, claws detached and reserved
  • 1 lime, cut into wedges


  1. Coarsely chop 6 of the scallions. Place chopped scallions, ginger, lime juice, thyme, garlic, chile, allspice, and 3/4 teaspoon salt in a food processor. Pulse until coarse paste forms, 6 to 7 times, scraping down sides a few times between pulses to evenly incorporate.
  2. Melt butter in a small saucepan over medium-low. Whisk in jerk paste until combined, and remove from heat. Reserve 1/4 cup jerk butter in a small bowl for serving.
  3. Preheat the grill to medium-high (400°F to 450°F). Toss together canola oil and remaining whole scallions in a large bowl; season with pepper and remaining 1/4 teaspoon salt. Place scallions on oiled grates, and grill, uncovered, turning occasionally, until lightly charred and tender, about 5 minutes. Set aside.
  4. Using long metal or wooden skewers, skewer lobster body halves lengthwise. (This will help keep them straight while grilling.) Brush lobster meat evenly with about 2 tablespoons remaining jerk butter. Place skewered lobsters, meat sides down, and reserved lobster claws on oiled grates, and grill, uncovered, until shells begin to turn red, about 4 minutes. Flip claws and bodies, and brush cut sides of tails with remaining jerk butter. Continue grilling until meat is cooked through, about 4 more minutes for bodies and 5 to 6 more minutes for claws, turning claws occasionally. Remove from heat, and remove skewers.
  5. Arrange lobsters and charred scallions on a platter. Gently rewarm reserved 1/4 cup jerk butter, if needed. Serve lobster tails and claws with jerk butter and lime wedges.
Posted by Coba Grills and we thank Food and Wine for this delicious recipe and the recipe link