A premium experience combining Dominican rum tasting, shareable bites, and an Aurora cigar in Pat’e Palo’s Captain’s Lounge, featuring air conditioning and views of Plaza España and the Alcázar de Colón.

Rum & Smoke at the Captain’s Lounge

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Using kitchen shears, cut the top of the lobster tails down the middle to expose the meat. Gently pull the meat out and lay it on top of the shell.

Prepare the Lobster Tails

In a small saucepan, melt the butter over low heat. Add minced garlic (from the whole garlic cloves), lemon juice, paprika, salt, and black pepper. Stir until well combined and heated through.

Make the Garlic Butter

Brush the lobster meat with olive oil and season it with salt and black pepper. Drizzle the garlic butter mixture generously over the lobster meat.

Season the Lobster

Preheat your grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Place the lobster tails on the grill, shell side down. Grill for about 5-7 minutes. Then, flip them over and grill for an additional 3-5 minutes until the meat is opaque and cooked through.

Grill the Lobster Tails

Remove the lobster tails from the grill and drizzle any remaining garlic butter over the top. Garnish with chopped parsley before serving.

Serve

Lobster tails

Butter

Garlic cloves

Lemon juice

Paprika

Salt

Black pepper

Parsley

Olive oil