CARIBBEAN CUISINE

JERK LOBSTER WITH BUTTER SAUCE - Serves 4

from Jerk Barbecue from Jamaica by Helen Willinsky

The spicy butter sauce is wonderful with many different types of seafood.

INGREDIENTS

4 Rock Lobster tails (200-225 g/7-8 oz each)
Melted butter
1 teaspoon Jerk Rub
FOR THE BUTTER SAUCE
(100 g) 4 oz butter
1 scallion, including green top, thinly sliced
2 teaspoons lime juice, or to taste
2 to 3 drops hot pepper sauce, preferably scotch bonnet pepper sauce, or to taste.

1. Prepare a fire in the grill. While the coals burn down, make the Butter Sauce: melt the butter in a small saucepan; add the scallion and sauté lightly until just golden. Add the lime juice and hot pepper sauce to taste. Set aside.

2. To prepare the lobster tails, cut the top membrane with kitchen shears and discard. Use your hand to loosen the meat from the shell, leaving the tail section attached. Brush each tail with melted butter and approximately teaspoon of Jerk Rub.

3. When the coals are whitish grey, grease the grill and place the tails meat side down. Cook for 2 to 3 minutes. Turn the tails over and continue cooking until done, approximately 7 to 9 minutes. By cooking the lobster with the shell side down most of the time, you will help preserve its natural juices. The lobster is one when it turns opaque. Don'tworry if the shell chars. (If you prefer, you can broil the lobster in the oven: broil the tails, meat side down, for 2 to 3minutes. Then turn and broil for about 4 minutes more.)

4. Serve immediately with the Butter Sauce and garlic bread.