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Jerk Butter Lobster Tails



4 large lobster tails
1/3 CUP Longo’s Unsalted Butter, divided
2 CLOVES garlic, minced
2 TSP fresh ginger, grated
1/4 CUP red bell pepper, finely diced
1 TBSP Scotch bonnet pepper, finely diced
1/2 TSP each, ground allspice, cinnamon and nutmeg
1/2 TSP dried thyme leaves
2 TBSP freshly squeezed lime juice
2 TBSP Longo’s Fresh Chives, chopped



1. MELT 2 tsp butter in small saucepan over medium-high heat. Add garlic, ginger and both peppers. Cook, stirring, for 3 minutes. Stir in allspice, cinnamon, nutmeg and thyme. Stir in remaining butter and lime juice until butter is completely melted and mixture is emulsified. Stir in chives.
2. LAY lobster tails, shell side up, on cutting board. Using a sharp knife, but without going all the way through, cut through the tail, just until the fin. Split the meat along the same line, being careful not to cut all the way through and not through the soft membrane underneath. Open the lobster up like a book.
3. GRILL, meat side down, over medium-high heat, about 5 minutes until meat is almost cooked through and shells are bright pink. Turn and brush with Jerk Butter. Grill until shells are bright orange and meat is opaque. Serve with remaining butter.


MISO CHILI BUTTER VARIATION: Melt 2 tsp butter over medium-high heat. Add 1 tbsp white miso paste and 1/4 cup finely chopped green onions, mashing the miso; cook until mixture is smooth. Stir in 1/3 cup butter and 1 1/2 tsp sriracha sauce until completely melted and emulsified.
SPICY CITRUS BUTTER VARIATION: Melt 1/3 cup butter, 2 tsp grated lime zest, 1 tbsp lime juice, 1 1/2 tsp hot pepper sauce and pinch each salt and pepper over medium-high heat until butter is completely melted.

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