You usually don’t hear me doing a lot of jerk. I don’t know why. I love the stuff. I remember years ago, falling in love with the smoky concoction while I was at the Mahogany Beach Cafe in Ocho Rios. It was delicious then and it’s delicious now. Jerk just isn’t about the seasonings. It’s also about the smokiness. I used a stovetop smoker to cook these, but listen…don’t go through all that. Either put them in a BBQ grill outside or just season them and put them under the broiler. A side of rice and peas and a ginger beer and well, you’ll be eating real good!

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Jerk Lobster Tails

2 lobster tails
About 1 1/2 teaspoons of jerk seasoning (recipe below)
1 teaspoon of olive oil
1 lemon, cut and grilled

To start this recipe, you want to make the the lobster tails are split. You can have them cut down the middle or break them open and just expose the meat. Then, add them to a large bowl along with the olive oil and the jerk seasoning. Let the lobster tails marinate for at least an hour. Then, you can cook them. I used a stove top smoker. But, you can put them under the broiler and they’ll be just as tasty…and they’ll cook up in about 4-5 minutes.

Jerk Seasoning
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon dried crushed red pepper
2 teaspoons dried thyme
1 tablespoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon black pepper
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice

*just throw everything into a bowl and mix well to combine.


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