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Coconut-Jalapeño Lobster Tails
Recipes
Coconut-Jalapeño Lobster Tails
6 servings
20 minutes total

Ingredients

  • ½ bunch cilantro, coarsely chopped
  • 1 small jalapeño pepper, thinly sliced
  • 2 limes
  • 1 (14-oz) can coconut milk
  • 1 cup seafood stock
  • ½ cup Caribbean jerk marinade (or sauce)
  • 3 medium spiny lobster tails (about 2 lb)
  • 8 (6-inch) wooden skewers

Steps

    1. Chop cilantro (½ cup) and slice jalapeño. Squeeze one lime for juice (1 tablespoon), then cut remaining lime into wedges; set aside. Combine milk, stock, marinade, lime juice, jalapeños, and ¼ cup cilantro.
    2. Cut lobster tails in half lengthwise, then thread each onto 1 skewer lengthwise, to keep tails from curling while cooking (wash hands). Place coconut mixture in large stockpot on medium-low; bring to a simmer. Add lobster skewers to pot, stir to coat with coconut mixture.
    3. Cover and simmer 7–8 minutes, stirring occasionally, until lobster is opaque and firm. Remove skewers; sprinkle with remaining ¼ cup cilantro. Serve with pan sauce and reserved lime wedges.

Amount per ⅙ recipe serving: Calories 370, Total Fat 17g, Sat Fat 13g, Trans Fat 0g, Chol 120mg, Sodium 1050mg, Total Carb 16g, Fiber 1g, Sugars 8g, Protein 37g, Calc 10%, Vitamin A 2%, Vitamin C 15%, Iron 25%