Barbecued jerk lobster with coconut rice

Barbecued jerk lobster with coconut rice

By
From
Everyday Seafood
Serves
2

Recently, as I was eating lobster, its amazing smell mingled with the aroma of spices cooking in the kitchen and took me back to a once-in-a-lifetime family holiday in Jamaica, when I was twelve. I wanted to create something like the Jamaican dishes I enjoyed all those years ago. The lobsters we get here are very different from those in the Caribbean. I’ve toned down the heat and spice to allow the special flavours of our lobsters to come through, but if spice is your thing, feel free to add more!

Ingredients

Quantity Ingredient
2 live lobsters, 600-800 g each

For the jerk sauce

Quantity Ingredient
a drizzle sunflower oil
2 garlic cloves, peeled and chopped
2 teaspoons chopped fresh ginger
1 bunch spring onions, trimmed and finely sliced
1 red chilli, deseeded and chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1 teaspoon chopped rosemary
1 bay leaf
1 lime, zest finely grated and juiced
1 orange, zest finely grated and juiced
50g caster sugar
2 tablespoons dark soy sauce
200ml see method for ingredients
1 tablespoon chopped coriander leaves
sea salt

For the coconut rice

Quantity Ingredient
140g basmati rice
a drizzle sunflower oil
4 spring onions, trimmed and finely sliced
1 garlic clove, peeled and finely sliced
100ml coconut milk
100ml chicken stock, (or water)

To serve

Quantity Ingredient
2 limes, halved
chopped coriander

Method

  1. Put the lobsters in the freezer for an hour before cooking to sedate them. Wash the rice in several changes of water, then leave to soak in cold water for 30 minutes.
  2. To make the sauce, heat a large pan over a medium heat, then add the oil. When hot, add the garlic, ginger, spring onions and chilli and fry for 2 minutes. Add the spices, rosemary, bay leaf and citrus zests and cook for 2 minutes, then add the sugar, soy sauce, citrus juices and stock. Bring to a simmer and let bubble for about 5 minutes to reduce and thicken. Add a pinch of salt and the chopped coriander. Set aside to cool.
  3. To kill the lobsters, firmly insert the tip of a strong cook’s knife into the cross on the head. Now carefully cut the lobsters in half lengthways, from head to tail. Remove the stomach sac from the head and the dark intestinal thread running along the length of the tail. Crack the claws. Lay the lobster halves on a tray and spoon half the jerk sauce over them. Leave to marinate for 30 minutes, while you light and heat up the barbecue.
  4. Meanwhile, drain the rice. Heat a pan (with a tight-fitting lid) and add the oil. When it is hot, add the spring onions and garlic and sweat for 2 minutes. Add the rice and cook, stirring, for 1 minute. Pour in the coconut milk and stock and bring to a simmer. Turn the heat down low, put the lid on and cook for 10 minutes. Take the pan off the heat and leave to stand, covered, for 5 minutes.
  5. To cook the lobsters, when the barbecue coals are white hot, place the lobster claws on the barbecue grid and cook for 3–4 minutes. Turn the lobsters claws over and add the lobster tails, shell side down, and the lime halves, cut side down. Cook for 3–4 minutes, then turn the lobster tails over and cook for a further 2 minutes.
  6. When the lobster is cooked, transfer to a warmed platter and spoon on some more jerk sauce. Sprinkle with chopped coriander and add the lime halves. Fluff up the rice with a fork and serve on the side.
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