Caribbean Lobster with Jerk Rum Butter
Serves
4 people
Preperation Time
35 minutes
Cook Time
20 minutes
Ingredients
- 2 to 3 (1- to 2-pound) lobsters, halved and cleaned
- 1 tablespoon melted unsalted butter, divided
- 1/2 cup chopped onion
- 1/2 cup chopped sweet pepper
- 1 tablespoon Jerk Centre Taste from the Ancestors Mild Sauce
- 1/4 cup aged rum
- 2 to 3 tablespoons unsalted butter
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/2 cup tomato concassé, for garnish
Directions
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Gather the ingredients. Preheat the oven to 300 F.
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In a large pot filled with boiling salted water, parboil the lobster until bright red.
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Transfer to a baking dish and bake in the oven with a little melted butter for about 15 minutes.
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While the lobster bakes, sauté onion, sweet pepper, and jerk centre sauce in remaining the melted butter.
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Remove from heat, pour in the rum, and add butter. Stir until it is evenly melted and creamy.
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Add lime juice and chopped chives and parsley.
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Serve the rum butter sauce over the lobster or in dipping bowls. Garnish with tomato concassé, and enjoy.
