Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Red Chile-Coconut Sauce:
Jerk Rubbed Lobster Tails:

Directions

For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and chile de arbol and cook for 1 minute.

Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper.

Remove from the heat.

For the lobster tails: Whisk together all spices in a medium bowl.

Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes.

Remove and place in a bowl of ice water. Drain well. Remove the meat

from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess.

Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides.

Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Lobster Tail

Recipe courtesy of Edith's

Lobster Tails Thermidor

Recipe courtesy of Rachael Ray

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Lobster Tails with Clarified Butter

Recipe courtesy of Giada De Laurentiis

Star Jones' Garlic Lobster Tails

Recipe courtesy of Star Jones

Grilled Lobster Tails with Lemon-Red Fresno Butter

Recipe courtesy of Bobby Flay

Lobster Rolls

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword