Jerk Spiced Grilled Lobster Tails with Charred Corn Salad
Prep Time
Serves
Cooking Mode
2 tbsp Grace Jerk Marinade
2 pkg Panache Frozen Lobster Tail Skewers
¼ cup crumbled queso or dry feta
¼ cup finely diced red onion
¼ cup finely diced jalapeño pepper
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
2 tbsp Panache Extra Virgin Olive Oil
1 tbsp lemon juice
⅛ tsp each kosher salt and pepper
2 cobs of corn, husked
2 tbsp Grace Jerk Marinade
2 pkg Panache Frozen Lobster Tail Skewers
¼ cup crumbled queso or dry feta
¼ cup finely diced red onion
¼ cup finely diced jalapeño pepper
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
2 tbsp Panache Extra Virgin Olive Oil
1 tbsp lemon juice
⅛ tsp each kosher salt and pepper
2 cobs of corn, husked
Directions
1Rub jerk marinade all over lobster tails in a large bowl. Cover and refrigerate until ready to grill.
2Preheat your grill at medium-high heat, 205 to 232°C (400 to 450°F). Clean and oil the grates.
3Stir queso with onion, jalapeño, parsley, cilantro, oil, lemon juice, salt and pepper in a medium bowl. Cover and set aside.
4Grill corn, turning occasionally, until lightly charred, 4 to 5 min. Transfer to a plate and set aside to cool slightly.
5Grill lobster tails, flesh-side-down, until shells begin to turn bright red, 2 to 3 min. Turn tails over and continue cooking until meat is cooked through to an internal temperature of 74°C (165°F), 2 to 3 more min. Transfer to a plate and set aside to cool slightly, 1 to 2 min.
6Meanwhile, use a knife to slice grilled kernels off cobs, then stir into queso mixture.
7Serve lobster tails with charred corn salsa on the side.
Disclaimer
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