Escovitch Lobster Tails

Escovitch Lobster Tails

 

 

INGREDIENTS:

 

LOBSTER

3 lobster tails (~6.25 oz each), halved down the spines

1 tsp fish seasoning

1 tsp seafood seasoning

4 tbsp salted butter

2 garlic cloves, minced

2 tsp finely chopped parsley

 

ESCOVITCH SAUCE

1 carrot, julienned

1 yellow onion, sliced

2 garlic cloves, sliced

1 scotch bonnet pepper, sliced

1 tsp pimento seeds

1/4 cup to 1/2 cup vinegar (according to preference)

2 tsp granulated sugar

Salt + pepper to taste 

Optional: julienned bell peppers, thyme

2 tbsp cooking oil of choice

 

 

INSTRUCTIONS:

 

1) Combine the fish and seafood seasoning well, and use it to season the lobster tails.

 

2) In a pan on medium heat, sauté the carrot, onion, garlic, and pimento seeds until fragrant, the onions are translucent, and the carrots begin to soften.

 

3) Add the vinegar, sugar, salt & pepper to the vegetables. Reduce the heat to low and allow to lightly simmer for at least two minutes. Set aside.

 

4) On a hot grill or in a clean pan on medium to medium-high heat with light oil, place the lobster meat-side down. Sear for approximately 3 minutes before flipping.

 

5) Combine the butter, garlic, and parsley together in a small bowl. Use the mixture to baste the lobster. Once it reaches an internal temperature of 131-132 degrees, remove the lobster from the grill or pan and allow it to rest and come to temp at 135 degrees.

 

 

Top the lobster tails with escovitch sauce, serve with plain or plantain festival, and enjoy!