Caribbean lobster and true lobster from the Atlantic seaboard are completely different species. Firstly, the Caribbean creature is not really a lobster, but more a crawfish or langouste, and it has no claws. Its meat tends to be a lot firmer and the taste a lot brinier, which is why I chose a gentle poaching method. By bathing the lobster in garlic and olive oil, I keep the flesh tender and allow for some of the sweetness of the lobster to shine through.
Ingredients
- 2 Caribbean rock lobster tails
- Sea salt
- 1 large lemon juice
- 3 cloves garlic, thinly sliced
- 1 medium jalapeño chile pepper, seeded and sliced (wear plastic gloves when handling)
- 6 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil
- Fresh ground black pepper
How to Make It
- Slide 2 skewers along the length of each lobster tail and set aside. Bring a large pot of water to a boil. Add enough sea salt so that the water tastes like salt water. Turn off the heat. Slip the lobster tails into the water and let sit for 1 minute. Remove the lobster tails and let cool just enough to handle. Remove the shells and let cool. Remove the skewers from the tails and cut the tails crosswise into 1-inch pieces. Transfer to a medium stainless steel pan. Pour the lemon juice over.
- In a small pot, heat the garlic, jalapeno pepper, and oil until a kitchen thermometer reads 190°F. Pour the hot oil over the lobster and let cool until the oil is 120°F on a kitchen thermometer. Place the lobster tails on a platter, drizzle a little of the garlic oil over, and garnish with the basil. Season to taste with salt and black pepper. Serve warm. The lobster will be tender and confitlike, yet still keep its integrity. Serve with a fresh, cool tomato salad for a more substantial bite.