Jamaican Cookery

Jamaican cuisine is known for its bold flavors and rich spices, and nothing embodies that more than curry lobster tails in shell! Whether you’re celebrating a special occasion or simply craving an island-inspired meal, this dish brings the taste of the Caribbean right to your plate.
In Jamaica, lobster season runs from July to March, and during the closed season (April 1st–June 30th), lobster fishing is restricted to protect marine life. If you're lucky enough to get fresh spiny lobster, this recipe is a must-try!

Ingredients

• 3 spiny lobster tails (in shell)

• 1/2 onion, minced

• 1 clove garlic, minced

• 1 stalk scallion, chopped

• Small piece of fresh ginger, minced

• 1 small piece hot pepper (adjust to taste), minced

• 2 tsp vegetable oil

• 2 tbsp curry powder

• 1 cup water

• Salt (to taste)

• Black pepper (to taste)

• Maggi all-purpose seasoning (or similar)

Instructions

Prepare the Lobster

1. Wash the lobster tails thoroughly.

2. Use kitchen scissors to trim off the ribbon-like feet and the tail tips.

3. Use a knife to slit open the back of each tail and remove the digestive tract (do-do string).

4. Season the cleaned lobster tails with salt, black pepper, and Maggi all-purpose seasoning.

5. Cover and refrigerate for 1 hour.

Make the Curry Sauce

1. In a pot large enough to hold the lobster tails, heat 2 tsp of vegetable oil on medium heat.

2. Add the minced onion, garlic, scallion, ginger, and hot pepper.

3. Sauté for about 2 minutes.

4. Add 2 tablespoons of curry powder and let it "burn" in the oil for about 5 seconds on low heat. Stir constantly to prevent burning.

5. Add 1 cup of water, increase heat to medium, cover, and let cook for about 10 minutes.

Cook the Lobster

1. Add the seasoned lobster tails to the pot.

2. Spoon the curry sauce over the tails to coat them well.

3. Cover and cook for another 10 minutes, or until the lobster is fully cooked and the sauce has thickened.

4. Taste and adjust seasoning with salt or more Maggi if needed.

Serve

Serve hot with steamed white rice for a delicious Jamaican-style seafood meal.