Caribbean Lobster with Rum-Jerk Butter Recipe

Name: Caribbean Lobster with Rum-Jerk Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2–3 1- to 2-pound lobster (or tails), halved and cleaned; 1 tablespoon melted butter, divided; 1/2 cup chopped onion; 1 Tbsp Jamaican jerk seasoning; 1/2 cup sweet pepper , chopped; 1/4 cup Mount Gay Eclipse Rum; 2-3 tablespoons butter; 1/4 cup fresh lime juice; 1/4 cup chives and parsley, chopped; Garnish: 1/2 cup tomato concasse

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4 servings

Yield: 2 to 3 lobsters

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Nutrition Facts (per serving)
302	Calories
14g	Fat
15g	Carbs
24g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	302
% Daily Value*
Total Fat 14g	18%
Saturated Fat 7g	37%
Cholesterol 107mg	36%
Sodium 250mg	11%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	7%
Total Sugars 6g
Protein 24g
Vitamin C 44mg	218%
Calcium 84mg	6%
Iron 2mg	10%
Potassium 468mg	10%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

For such a complex entree, an equally complex semi-dry, semi-sweet cocktail is needed. Try something like the Yaka Hula Dickey Dula or Boston Sidecar

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.