Jerk Lobster with Roasted Pineapple Salsa Print

Spice up dinner with jerk lobster and grilled pineapple salsa!

Jerk Lobster with Roasted Pinapple Salsa
Prep Time:25 minutes

For the Lobster

  • 1 1/2" piece of fresh ginger, grated
  • 5 cloves garlic, diced fine
  • 1 bunch green onions, diced
  • 1 tablespoon dried thyme
  • 1 scotch bonnet pepper, diced
  • 1/2 cup organic coconut sugar
  • 2 tablespoons ground all-spice
  • 3 lobster tails, cut in half (length-wise)
  • Zest and juice of 2 limes
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Minerva Dairy Unsalted Amish Roll Butter, melted


For the Salsa

  • 1 fresh pineapple, skinned
  • 1 white onion, diced and sliced into 1" slices
  • Juice of 3 limes
  • 1 teaspoon Minerva Dairy Unsalted Amish Roll Butter, melted
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon capers
  • 1 cup cilantro, rough chopped

For Salsa:

  • Combine all ingredients in a large bowl and stir - keep at room temperature.
  • In a 400F oven, roast pineapple slices that have been brushed with unsalted butter.
  • Let cool once roasted and dice into salsa bowl, then stir.

 For Lobster:

  • Combine all ingredients except one tablespoon of unsalted butter and lobster. Stir to combine.
  • Dredge the lobster tail halves in the jerk marinade and let sit for 5 minutes.
  • Place the remaining butter into a large frying pan or brush on grates of grill pan.
  • Place each lobster tail half in pan, flesh side down, and cook for 3-5 minutes on medium heat.
  • Flip and cook other side. Then, remove from shells and plat over some of the jerk marinade.
  • Spoon some of the salsa over each tail.
  • Reserve remaining jerk marinade for a cocktail sauce.