|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||7%|
|Total Sugars 6g|
|Vitamin C 44mg||218%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is not your average lobster in butter dish, no this is Caribbean Lobster with a Jerk-Rum Butter.
The recipe is courtesy of Mount Gay Rum and the brandy's Eclipse Heritage Blend is recommended. Any premium, aged rum should work fine as a substitute. For even more flavor, beyond the spicy jerk seasoning and the sweet rum, this recipe also calls for onion, pepper, lime, chives, and pepper.
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 Jamaican jerk seasoning
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
Gather the ingredients. Preheat the oven to 300 F.
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 onion, sweet pepper, and jerk seasoning in remaining the melted butter.
Remove from heat, pour in the rum, and add butter. Stir until it is evenly melted 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.
- This recipe works with lobster tails if you prefer those over whole lobsters.