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

Fresh avocado with lime, cilantro, and onion.

Guacamole

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

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

Preheat the Grill

Using kitchen scissors, cut the top shell of the lobster tails lengthwise down the center. Carefully pull apart the shell to expose the lobster meat.

Prepare the Lobster Tails

In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned. Remove from heat and stir in the lemon juice, paprika, salt, and black pepper.

Make the Garlic Butter

Brush the lobster meat generously with the garlic butter mixture. Place the lobster tails on the grill, shell side down. Grill for about 7-10 minutes, or until the lobster meat is opaque and has grill marks. Brush with additional garlic butter halfway through grilling.

Grill the Lobster Tails

Once the lobster tails are cooked, remove them from the grill. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.

Garnish and Serve

Australian lobster tails

butter

garlic cloves, minced

lemon juice

paprika

salt

black pepper

fresh parsley, chopped

lemon wedges, for serving