Lobster With Lime Butter Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe from the Royal Plantation resort in Ocho Rios, Jamaica published in August 2008 Bon Appetit Magazine. Grilled lobster tails are served with mashed yams and sauteed callaloo. Ingredients:
1 cup dry white wine |
1/2 small onion, sliced |
1 green onion, chopped |
3 large fresh thyme sprigs |
2 tablespoons fresh lime juice |
2/3 cup whipping cream |
1/4 cup chilled butter (cut into 1/2 inch cubes) |
salt and black pepper (to taste) |
2 tablespoons fresh lime juice |
2 tablespoons olive oil |
1/8 teaspoon scotch bonnet pepper, minced |
2 large frozen uncooked caribbean lobster tails, thawed, cut in half length wise |
1/2 teaspoon paprika |
1/4 cup butter, melted |
Directions:
1. Sauce
2. Saute onion, green onion, thyme, wine and lime juice in a small saucepan. Bring to a boil about 5 minutes until mixture is reduced to 1/2 cup. Strain and discard solids. Return wine mixture to sauce pan. Add cream and boil until reduced to 1/2 cup. Remove from heat and add butter a few cubes at a time, stirring between additions until melted and smooth. Season with salt and black pepper.
3. Lobster.
4. Prepare barbecue - medium high heat. Mix lime juice oil and scotch bonnet pepper in a small bowl for marinade. Place lobster tails flesh side up in a baking pan. Drizzle with marinade and let stand for 15 minutes. Sprinkle tails with paprika and salt. Grill tails until cokked through (about 8 minutes), brushing frequently with butter and turning occasionally.
5. Serve lobster with sauce.
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