Caribbean Lobster with Jerk Rum Butter
- Preperation Time: 35 minutes
- Cook Time: 20 minutes
- Servings: 4 people
About this recipe
Turn fresh lobster into a luxurious Caribbean feast with this Jamaican-inspired lobster and jerk rum butter recipe. Tender lobster halves are gently parboiled, finished in the oven with melted butter and served with a rich, aromatic sauce made from aged rum, lime juice, sweet pepper, onion and Jerk Centre Taste from the Ancestors Mild Sauce.
The creamy rum butter brings together gentle jerk warmth, citrus freshness and the natural sweetness of the lobster, while fresh chives, parsley and tomato add colour and brightness. The result is an indulgent seafood dish with bold Caribbean character and a beautifully balanced flavour.
Perfect for romantic dinners, celebrations, summer entertaining or an impressive dinner party, this Caribbean lobster recipe delivers restaurant-style flavour without being overly complicated. Serve it with rice and peas, grilled vegetables, crusty bread, roasted potatoes or a fresh Caribbean salad.
Instructions
- Gather the ingredients. Preheat the oven to 175C.
- In a large pot filled with boiling salted water, parboil the lobster until bright red.
- Transfer to a baking dish and bake in the oven with a little melted butter for about 15 minutes.
- While the lobster bakes, Sauté the onion, sweet pepper and Jerk Centre sauce in the remaining melted butter.
- Remove the pan from the heat before carefully adding the rum, then stir in the remaining butter until smooth and creamy.
- Add lime juice and chopped chives and parsley.
- Serve the rum butter sauce over the lobster or in dipping bowls.
- Garnish with tomato concassé, and enjoy.
Ingredients
- 2–3 whole lobsters, approximately 450–900 g each, halved and cleaned
- 1 tablespoon unsalted butter, melted and divided
- 1/2 cup chopped onion
- ½ cup sweet pepper, finely chopped
- 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
Sauce Used
- Taste from the Ancestors
- Mild Jerk Sauce
