Spice Rubbed Bahamian Lobster Tail with Red Chile-C

Name: Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 red onion, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 -inch piece fresh garlic, coarsely chopped; 6 whole chile de arbol, stems removed; 4 cups lobster or shrimp stock 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; 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 dry thyme; 1 teaspoon coarse black pepper; 1 teaspoon ground cinnamon; 1 teaspoon allspice; 1/2 teaspoon ground cloves; 4 spiny lobster (Bahamian lobster); Canola oil; Fresh cilantro leaves, for garnish

Servings: persons

2 tablespoons canola oil
1 red onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 -inch piece fresh garlic, coarsely chopped
6 whole chile de arbol, stems removed
4 cups lobster or shrimp stock 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
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 dry thyme
1 teaspoon coarse black pepper
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
4 spiny lobster (Bahamian lobster)
Canola oil
Fresh cilantro leaves, for garnish

1
Heat oil in a medium saucepan over high heat.
2
Add the onion and cook until soft.
3
Add the garlic, ginger and chile de arbol and cook for 1 minute.
4
Add the stock and roasted red pepper puree, and cook until reduced by half.
5
Add the coconut milk and cook again until reduced by half, stirring occasionally.
6
Add the lime juice, honey and cilantro and season with salt and pepper.
7
Remove from the heat.
8
Whisk together all spices in a medium bowl.
9
Bring a large stock pot filled with salted water to a boil.
10
Add the lobsters and parboil lobsters for approximately 12 minutes.
11
Remove and place in a bowl of ice water.
12
Drain well.
13
Remove the meat
14
from the tail and cut into 1-inch pieces.
15
Dredge the lobster meat in spices and tap off the excess.
16
Heat a few tablespoons of oil in a large saute pan over high heat until shimmering.
17
Add the lobster and cook until golden brown on all sides.
18
Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat.
19
Garnish with cilantro leaves.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 red onion, coarsely chopped, 2 cloves garlic, coarsely chopped, 2 -inch piece fresh garlic, coarsely chopped, and more.

Yes, Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions