Caribbean Lobster Tail


  • 3 Large Russet Potatoes
  • 2 Large Lobster Tails
  • 1 Lemon
  • 2 Tablespoons Minced Garlic
  • 2 Shallots Flower
  • Olive Oil
  • Salt Pepper

Peel and cut potatoes into 1/2 inch cubes. Place into cold salted water. Bring to boil and allow to cool. Drain. Sweat 2 shallots in 1/4 cup olive oil. 

Cut the lobster tails down the center line. Remove shell leaving the tail intact similar to butterflied shrimp. Remove vein. Squeeze lemon over tails, add salt and pepper then flower the tails. Sauté tails in a pan with olive oil and minced garlic. Tail meat should become golden brown. Be sure not to over cook. Add potatoes to olive oil after removing shallots and warm them. Place potatoes on platter and lay the lobster tails over the potatoes. Garnish with red pepper bits and parsley.