A Recipe for Romance Caribbean Lobster with Rum-Jerk Dipping Sauce

A Recipe for Romance Caribbean Lobster with Rum-Jerk Dipping Sauce

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In celebration of my recent trip to BVI and all things Caribbean, I am reposting a recipe that is a wonderful dish for your next romantic meal for two: Caribbean Lobster with a Rum-Jerk Butter Dipping Sauce.

When you visit the Caribbean you will quickly come to terms with the fact that rum is everywhere (which is a good thing) and is used in many dishes – breakfast, lunch and dinner. As an example, I had a lovely Shrimp Dish in a cream-based Rum Sauce at the Bananakeet Cafe in Tortola.

BANANNAKEET
And speaking of romantic meals for two, Bananakeet with its panoramic views, has the BEST sunsets – definitely a destination for a seduction meal. Imagine dining on this deck and watching the sky go from cool blues to dramatic pink and reds, ending in a star-filled black sky overhead. Oh la la, the perfect backdrop for love.

 

Caribbean Lobster with Rum-Jerk Butter
Recipe compliments of Mount Gay® Rum

INGREDIENTS

  • Two to three 1-2 lb lobsters (or tails) halved and cleaned
  • 1 tbsp melted butter
  • 1/2 cup chopped onion
  • 1 tbsp jerk seasoning
  • 1/2 cup chopped sweet pepper
  • 1/4 cup Mount Gay Eclipse Rum
  • 2-3 tbsp butter
  • 1/4 cup fresh lime juice
  • 1/4 cup chives and parsley chopped
  • 1/2 cup tomato concasse* for garnish

* tomatoes that have been peeled, seeded (seeds and membranes removed), and diced in small chunks

DIRECTIONS

  1. Preheat oven to 300 degrees F
  2. Parboil the lobster until bright red, then put the lobster in the oven with a little melted butter, until the sauce below is done.
  3. Sauce:
  4. Sauté onion, jerk seasoning and sweet pepper in remaining melted butter and cook until onion turns translucent.
  5. Remove from heat and pour in the rum and butter, stirring until it has melted evenly and turns creamy.
  6. Add lime juice and herbs, stir all ingredients together.

PLATING THE DISH

  1. Take each lobster tail and cut in half keeping shell in place. Pull all lobster meat from the rest of the lobster. Keep the body shell for plating your dishes.
  2. Place a small bed of greens on each plate.
  3. Next place a hollowed lobster shell on each plate (as seen above) on top of the greens.
  4. Add lobster meat in a mound next to shell opening and place lobster tails on plate.
  5. Pour sauce over lobster and serve the rest in dipping bowls.
  6. Garnish with chopped tomato concasse.
  7. You can add grilled asparagus to this meal –it will work well with the dipping rum butter sauce or served plain with some fresh squeezed lemon juice and a dash of sea salt.