Whip up this exotic Red Chile-Coconut Sauce and Jerk-Spiced Lobster Tails for a tantalizing Caribbean feast that'll transport your taste buds to sun-soaked shores!
Red Chile-Coconut Sauce
- 2 tablespoons canola oil
- 1 red onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 2-inch fresh ginger piece, roughly chopped
- 6 whole chile de arbol, stems removed
- 4 cups lobster, shrimp, or fish stock
- 1 roasted red pepper, pureed
- 1 cup unsweetened coconut milk
- Juice of 1 lime
- 1 tablespoon honey
- 3 tablespoons finely chopped fresh cilantro leaves
- Salt and freshly ground black pepper, to taste
Jerk-Spiced Lobster Tails
- 1 tablespoon ground coriander
- 1 tablespoon ground ginger
- 1 tablespoon light brown sugar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon habanero powder
- 1 teaspoon dried thyme
- 1 teaspoon cracked black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 4 spiny lobsters (Bahamian lobster)
- Canola oil
- Fresh cilantro leaves for garnish
Fire up your grill, blend that vibrant sauce, and coat those lobster tails in fiery jerk spicesdinner will be unforgettable!
