Cooking Time:
50 mins
Preparation Time :
30 mins
Difficulty:
Intermediate
Servings:
4 servings
Ingredients:
Coconut Rice:
1 tablespoon vegetable oil
2 cups basmati rice, rinsed and drained
1 1/4 cups coconut milk
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced
Jerk Sauce:
3 tablespoons vegetable oil
4 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and finely chopped
1 Scotch bonnet pepper, halved
1 bunch scallions, chopped, some greens reserved for garnish
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 fresh bay leaf
Kosher salt
1/2 cup chicken stock
1/2 cup dark brown sugar
3 tablespoons soy sauce
2 tablespoons fresh thyme leaves
2 limes, juiced, zest of 1
1/4 cup chopped fresh cilantro
Lobster:
Four 10- to 12-ounce lobster tails, split in half lengthwise
1 stick (8 tablespoons) unsalted butter, room temperature
1 tablespoon vegetable oil
2 cups basmati rice, rinsed and drained
1 1/4 cups coconut milk
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced
Jerk Sauce:
3 tablespoons vegetable oil
4 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and finely chopped
1 Scotch bonnet pepper, halved
1 bunch scallions, chopped, some greens reserved for garnish
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 fresh bay leaf
Kosher salt
1/2 cup chicken stock
1/2 cup dark brown sugar
3 tablespoons soy sauce
2 tablespoons fresh thyme leaves
2 limes, juiced, zest of 1
1/4 cup chopped fresh cilantro
Lobster:
Four 10- to 12-ounce lobster tails, split in half lengthwise
1 stick (8 tablespoons) unsalted butter, room temperature
