Rock Lobster Tails with Garlic and Oil Recipe

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.