CARIBBEAN LOBSTER WITH RUM JERK BUTTER

CARIBBEAN LOBSTER WITH RUM JERK BUTTER

INGREDIENTS

1 kg lobster tails, halved and cleaned
1 Tbls melted Butter
120gm Onion chopped
1 Tbls SHASHEMANE RASTAMAN DRY JERK RUB
1/2 cup red Capsicum, chopped
1/4 cup Appletons Rum
2-3 Tbls Butter
120ml Lime juice
1/4 cup Chives and Parsley, chopped
1/2 cup Tomato diced for garnish

METHOD

1. Parboil the Lobster until bright red, then put into a 150c oven with a little melted Butter.
2. Sauté Onion, SHASHEMANE RASTAMAN DRY JERK RUB and red Capsicum in remaining melted Butter.
3. Remove from heat pour in the Rum and add Butter, stirring until it has melted evenly and creamily.
4. Add Lime juice and herbs.
5. Serve over Lobster or in dipping bowls on plate.