*this recipe is good for 1-3 servings and takes about 35-40 minutes to complete

Ingredients:

Rice:
1 cup water or stock
1/2 cup white rice
1 grated or chopped garlic clove
1 tablespoon butter
1 tablespoon chopped fresh parsley
1/2 teaspoon crushed red pepper flake
1/2 teaspoon salt

Jerk Sauce:
3 tablespoons jerk seasoning
1 tablespoon olive oil
1 tablespoon melted butter
1 tablespoon water or stock
1 grated garlic clove

Plantains:
1 medium sized sweet plantain
4 tablespoons oil (if frying) or 1 tablespoon melted butter (if grilling)
1 teaspoon brown sugar
1/2 teaspoon salt

Lobster tail(s) (this recipe is good for up to 3 lobster tails)
1 tablespoon olive oil

Directions:

1. Start by making your rice. Put all rice ingredients in a small pot, except the rice, and bring to a boil. Once the water or stock is boiling; add your rice, stir, reduce the heat to low, and cover with a lid. DO NOT remove the lid for 20 minutes. Once 20 minutes has passed, remove the lid and fluff your rice.

2. Make your jerk seasoning. Mix all ingredients together and set aside.

You can continue making this recipe one of two ways; either on the stove top (pictured above) or, my preferred method, on the grill.

This way (the grill way):
1. Start by prepping your ingredients for the grill. Cut your plantains into long wedges and set aside. Cut your lobster tail(s) in half, length wise. Be sure to clean your lobster tail(s) since some tails have a sand vein, just like shrimp.

2. Place your plantains on a hot grill.

3. Place your lobster tails flesh side down, on the hot grill, and cook with the lid on for 5 minutes.

4. After 5 minutes flip both your plantains and lobster tails: Brush the plantains with melted butter and sprinkle on the salt and brown sugar. Brush the flesh side of the lobster tail(s) with the jerk sauce. Cover and cook for another 4-5 minutes.

5. Serve w/ your rice and ENJOY!

That way (the stove top way):

1. Start by prepping your ingredients. Cut your plantains in ¼” slices on a bias (cut at an angle). Cut your lobster tail(s) in half, length wise. Be sure to clean your lobster tail(s) since some have a sand vein, like shrimp.

2. Place your vegetable oil in a small skillet (mine was 6”s for shallow frying) on medium heat. Once the oil is heated, to about 350 degrees, fry your plantains for 2 minutes on each side. Drain and sprinkle with salt and brown sugar.

3. Place 1 tablespoon of olive oil in a separate skillet on medium heat. Once the skillet is heated, add your lobster tail(s), flesh side down, and cook for 4 minutes. Flip your lobster tail(s) and brush with your jerk sauce and cook for another 4 minutes.

4. Serve w/ your rice and ENJOY!