Caribbean Lobsta

May 3, 2014


Graham and I have spent several holiday seasons in the BVI with his family and caribbean lobster is always on the menu. Last year we had some pretty amazing lobsters in Anegada, where restaurant menu options and promotions are often delivered by boat and in song.

When my mom told me she got some from our “fish guy” I was excited about the prospect of making them myself, especially in the non-threatening form of frozen, spineless tails.

Caribbean lobster is quite different from our Canadian cold water varieties. It’s less noticeable when you’re only working with the tail, but in their entirety these guys are quite gnarly and kinda pretty. They are covered in razor sharp barbs (a good meal will always end in blood), brightly coloured, and they have these horns instead of claws covered in more little spikes. The horn-claws probably have some delicious meat inside… probably.



  • 4 frozen lobster tails (or however many)
  • 1 lemon sliced
  • 2 tbs of cajun spice

Caper Butter

  • about 2 tbs per person of butter
  • 2 tbs of capers + a little caper juice
  • 1 tbs of lemon juice


  1. Fill a large pot with cold water, add lemon juice and cajun spice and bring to a boil.
  2. Once the water is boiling merrily, toss the lobster tails in the water.
  3. The timing can be a little tricky on this sort of thing, these were large tails and it took about 10 minutes to cook them through and they were perfect.  Be sure to set a timer though because OVERCOOKED LOBSTER SUCKS AND IS SAD BECAUSE IT’S EXPENSIVE!
  4. While the lobster is boiling make the caper butter.
  5. Melt the butter in the microwave and add the capers and lemon juice – portion out for the table.


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