Recipe: Grilled Rock Lobster Tails
With Caribbean black & white rice
Our simple and flavorful grilled rock lobster tail recipe infuses robust lobster meat with the classic flavors of lemon and parsley, with red pepper flakes for a bit of a kick. For a visually stunning, delicious dish, serve with our black & white rice that combines the nutty flavor of black rice with the fluffy texture of white rice. Sautéed garlic, onions, and herbs provide an even deeper flavor to your rice. If you choose to serve your grilled lobster alongside this healthy carb, scroll down and begin preparing your rice first.
Grilled Rock Lobster Tails
Ingredients:
4 rock lobster tails
4 tablespoons unsalted butter, melted
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes, optional
Chopped parsley, for garnish
Lemon wedges, for serving
Instructions:
Prepare the Lobster Tails. Use kitchen scissors to cut through the top shell lengthwise down to the tail, being careful not to cut into the meat. Gently pull apart the shell to expose the lobster meat. Lift the meat slightly, resting it on top of the shell for presentation, but keep it attached at the tail.
Make the Butter Basting Sauce. In a small bowl, mix the melted butter, minced garlic, lemon juice, paprika, salt, black pepper, and red pepper flakes (if using).
Preheat the Grill. Preheat your grill to medium-high heat (about 375°F-400°F). Lightly oil the grill grates to prevent sticking.
Grill the Lobster Tails. Brush the lobster meat generously with the butter mixture. Place the lobster tails flesh-side down on the grill and cook for 3-4 minutes. This gives the meat a slight char. Flip the tails shell-side down, brush with more butter, and cook for another 4-6 minutes until the meat is opaque and firm. Use an instant-read thermometer to ensure the internal temperature reaches 135°F-140°F.
Garnish and Serve. Remove the lobster tails from the grill and brush with any remaining butter sauce. Sprinkle with chopped parsley for a fresh finish. Serve with lemon wedges on the side for squeezing over the meat.
SeaDream Tips for Success
- Don’t overcook. Lobster becomes rubbery if overcooked, so keep an eye on it.
- For extra flavor, add a bit of cayenne or Old Bay seasoning to the butter mixture.
- If you don’t have a grill, you can broil the lobster tails in the oven on high heat for similar results.
Caribbean Black & White Rice
Ingredients:
1 cup black rice
1 cup white rice (long grain, jasmine, or basmati)
3 cups water (for black rice)
1 ¾ cups water (for white rice)
1 tablespoon olive oil or butter
Salt, to taste
Sautéed garlic, onions, or herbs for extra flavor, optional
Instructions:
Cook the Black Rice. Rinse the black rice under cold water to remove excess starch. In a medium saucepan, combine the black rice, 3 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 30-35 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5-10 minutes.
Cook the White Rice. Rinse the white rice under cold water until the water runs clear. In another saucepan, combine the white rice, 1¾ cups of water, and a pinch of salt. Bring to a boil, reduce the heat to low, and cover. Cook for about 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5-10 minutes.
Combine and Serve. Fluff both types of rice with a fork. In a serving bowl or platter, arrange the black and white rice side by side, or gently mix them together for a marble effect. Drizzle with olive oil or melted butter, if desired.
Garnish. Sprinkle with chopped green onions for garnish, if desired.
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