Jerked Lobster, Breaking all the Rules

They called me crazy, nuts, threatened to take away my chefing credentials, but luckily I fought them off and said, “there will be jerked lobster on the menu tonight!” And what a jerked lobster it was. Savory and slightly spicy, the sweetness of the lobster counter-balanced the jerk while a hint of cilantro-born freshness kept it light. With a superb dipping butter and two carefully considered side dishes (to be posted at another time), this jerk rub is truly gentle enough for lobster, providing you don’t go overboard with it.
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