- tablespoon olive oil
- 2 tablespoons chopped garlic
- 1 teaspoon sea salt
- freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
- 4 whole live lobsters (1 to 1 1⁄2 pounds each),
- split in half, or 4 (8-ounce) lobster tails
For the Chili Lime Butter
- 1⁄2 pound (2 sticks) unsalted butter, at room temperature
- 1 bunch fresh cilantro, finely chopped
- juice of 6 limes (about 1⁄4 cup)
- zest of 1 lime
- 1 teaspoon chili powder
- sea salt
For the Fevergrass Culantro Sauce (Makes about 1 cup)
- 3⁄4 cup canned coconut milk (plus more if needed)
- 1⁄2 cup fresh cilantro leaves
- 3 tablespoons chopped tender inner stalks
- lemongrass (from about 2 stalks)
- 2 stalks scallion, coarsely chopped
- 1⁄4 teaspoon lime zest
- 1 1⁄2 tablespoons fresh lime juice
- 1⁄4 Scotch bonnet, seeded and minced
- 1 garlic clove, peeled
- sea salt and freshly ground black pepper
1. Place the oil, garlic, salt, a grind of pepper and cilantro in a food processor and pulse to a paste. Rub the paste all over the insides of the lobsters and let sit in the refrigerator for at least 1 hour.
2. Meanwhile, to make the chili lime butter, in a small bowl, mix the butter, cilantro, lime juice and zest, chili powder and a pinch of salt. Set aside at room temperature.
3. To make the fevergrass culantro sauce, combine the coconut milk, cilantro, lemongrass, scallions, lime zest and juice, Scotch bonnet and garlic in a blender and puree until smooth. Thin with more coconut milk by the teaspoonful, if desired. Season with salt and pepper. This can be made 1 day ahead and kept in the fridge.
4. Heat a grill or grill pan over high heat. Grill the lobsters cut side down; after 5 minutes, turn over and spread with the chili lime butter. Cook until firm, 5 to 8 minutes. Serve with the fevergrass sauce on the side.
Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman