Oak-grilled Caribbean Spiny Lobster Recipe

Prepare Lobster

Rinse lobster tails under cold water and pat dry. Using kitchen shears, split the top of each tail shell lengthwise through the middle of the shell to expose the meat, keeping the shell attached at the base. Gently loosen meat from shell and rest it on top of the shell slightly elevated for even cooking.

Season the lobster meat evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper, then drizzle 3 tbsp lime juice and 2 tbsp olive oil over the meat. Let rest at room temperature for 20 minutes while preparing the grill and other components.

Make Jerk Butter

In a small saucepan over low heat, melt 8 tbsp unsalted butter gently until fully liquid but not browned. Add finely chopped scallions, minced garlic and 1 tbsp chopped fresh thyme, stirring for 30–45 seconds until fragrant.

Stir in 3 tsp allspice, 1 tsp cinnamon, 1 tsp smoked paprika, 1 tsp ground ginger, 1 tbsp brown sugar, finely minced 1/2 scotch bonnet (adjust for heat tolerance), 1 tsp lime zest, 1 tbsp dark rum (optional), 3/4 tsp kosher salt and 1/2 tsp black pepper. Keep on the lowest heat for 1–2 minutes to marry flavors, then remove from heat and transfer to a heatproof bowl. Reserve 2 tbsp for finishing and keep the rest warm for basting (set bowl over a larger bowl of warm water to keep liquid).

Taste and adjust seasoning carefully (especially heat and salt). If too spicy, add a little more butter. Keep warm and covered until ready to baste lobster on the grill.

Prepare Hearts of Palm

Drain hearts of palm and pat dry. Toss with 2 tbsp olive oil, 1 tsp sea salt and 1/2 tsp freshly ground black pepper to coat evenly.

When embers are ready and grill grates are hot (or using a heavy cast-iron skillet set over the oak embers), place hearts of palm cut-side down directly on the grate or skillet. Cook undisturbed for 2–3 minutes until well charred, then flip and char the rounded side 1–2 minutes more. Transfer to a tray and finish with 1 tbsp fresh lime juice and sprinkle 1 tbsp chopped cilantro. Keep warm.

Slice Plantains

Peel plantains and slice into 1/2-inch thick medallions.

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat (or place skillet over grill embers until oil shimmers). Add slices in a single layer (work in batches if needed). Fry 1–2 minutes per side until golden, then reduce heat to medium and push medallions to the side. Add 1 tbsp unsalted butter and 1 tbsp brown sugar to the skillet; once butter melts and sugar dissolves, toss plantain medallions in the butter-sugar mixture for 30–60 seconds to caramelize evenly. Remove to paper towel-lined tray and sprinkle with 1/4 tsp sea salt.

Prepare Oak Embers

Build a medium-hot bed of seasoned oak embers in your grill or hearth. If using a gas grill, place oak chunks on the coals/over flame to produce oak smoke; if using charcoal, mix oak chunks with charcoal and allow them to burn down to glowing embers. Aim for indirect heat with a hot zone for quick sear. Preheat grill grates or a cast-iron surface until very hot (about 10–15 minutes).

Place prepared lobster tails shell-side down on the hot grate or skillet over the oak embers, meat facing up. Cook uncovered for 3–4 minutes to develop grill marks and warm through, then begin basting generously with warm jerk-spiced butter every 1–2 minutes. Close lid (if available) and continue grilling 4–6 more minutes, basting frequently, until lobster meat is opaque, firm, and registers 135–140°F (57–60°C) at the thickest part. Total cook time should be 8–10 minutes depending on tail size. Avoid overcooking.

During the last minute of cooking, brush reserved 2 tbsp jerk butter over the meat for a glossy finish and a final hit of flavor. Remove lobster to a resting tray for 2–3 minutes.

Reheat hearts of palm and plantain briefly on the grill (30–45 seconds) if needed. Plate one grilled lobster tail per person with 2 hearts of palm halves and 4–5 plantain medallions. Spoon a little extra warm jerk butter over the lobster and garnish with microgreens or chopped parsley and lime wedges. Serve immediately.