Something Smells Fishy...
In two week Jamaican lobster season will be officially closed. Come April 1st Jamaican Spiny lobster will be illegal to purchase live and after April 21 its off limits whether dead or alive. All the lobster lovers will have to wait until July 1st when they are back in season. So here is the last lobster recipe of the season, grilled parsley garlic Lobster.
Grilled lobster is probably the most common way to prepare the crustacean. Most persons smother it in butter and lemon. Since I am more partial to fresh herbs my recipe is all about the garlic and parsley.This is my signature lobster recipe. We make this almost every Christmas, we generally don’t cook lobster during the year for whatever reason. The only reason ‘Im cooking lobster in March is because of this blog. This recipe won’t grace our kitchens again until December 25th as per the usual. In our early grilled lobster days we did not use parsley at all. Garlic butter and the grill, over the course of the years the amount of parsley has grown to become borderline obscene. I like a lot of parsley, if you’re not a fan use less, I think parsley and lobster pair well, similarly to dill and salmon.
In addition to the lobster I also made some escovitch chicken, my Fiancé sat over his plate and devoured the chicken, he then tasted the lobster and said it lacks a ‘lil sumthm’ so he poured pickle sauce all over his lobster and made them “perfect”. The ‘lil sumthn’ he was missing was probably spice. I usually leave out the hot peppers from some of the recipes just so that everyone can enjoy it since as of late lots of our family members and friends (all of a sudden) don’t like pepper. I said all that to say this….feel free to spice up this lobster with cayenne pepper or scotch bonnet pepper it will add a ‘lil sumthn’
Don't throw out the shells, next Tuesdays post will use them!
Ingredients (printable recipe)
4-6 lobster tails
2 handfuls of fresh parsley
5 garlic cloves
½ teaspoon sea salt
½ cup oil
Hot pepper (optional)
- Cut the lobster tails down the back, open out and devein
- In a food processor combine the parsley, garlic, salt and oil
- Pour the puree on the lobster tails and set aside to marinate for 30 minutes in the refrigerator
- Place the tails on a hot grill shell side down
- Cook on the shell side for 5-7 minutes depending on the size of the lobster, meat on the edges of the shell will become white and the meat itself will become firm to the touch
- Flip the lobster over unto the flesh side making sure it’s opened properly and the meat touches the grill cook on that side for2-3 minutes
- Remove from heat once lobsters are done
- Pour the remaining marinade into a saucepan and bring to a simmer
- Strain the excess oil and spoon the parsley garlic mixture over the cooked lobster and serve.