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Butter Rum Lobster

TortugaRumCakes's picture
This wonderful recipes comes from the book, Tortuga Rum Fever & Caribbean Party Cookbook. Written by Grand Cayman author, Barbara Currie Dailey, this 304 page Caribbean cookbook is fascinatingly funny, filled with tidbits of island life and features over 400 exciting rum spiked and spicy island recipes, many of which call for Tortuga Rum and other Tortuga gourmet sauces & seasonings. Great reading . . . even if you don't cook!
Ingredients
  Lobster 8 Ounce
  Butter 1⁄2 Cup (8 tbs)
  Vidalia onion/Other sweet onion 1⁄4 Cup (4 tbs), chopped fine
  Garlic cloves 3 Large, minced fine
  Gold rum 2 Tablespoon (Tortuga)
Directions

1. Using kitchen shears, cut the lobster shells lengthwise on top & bottom and remove the tails in one piece. Rinse with cold water & lime juice, then place on a cutting board and using a sharp knife, slice the tails into 1/2 inch medallions, cutting crosswise.
2. In a large skillet melt the butter over medium heat and add the onion and garlic and cook 1 minute, then add the lobster & stir gently so you don''t break apart the pieces.
3. Add the rum & reduce heat to low & sauté, turning lobster pieces as they turn white on the outside, so that each cooks evenly, and stirring frequently so butter sauce does not brown or vegetables scorch. When lobster loses its translucence and is just opaque (about 6-7 minutes), remove from heat & using a slotted spoon, transfer the pieces to two serving plates.
4. Spoon the butter sauce into individual serving cups for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Ingredient: 
Lobster
Interest: 
Gourmet
Servings: 
2

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