📝 About This Recipe
This tropical reimagining of the classic French masterpiece replaces heavy dairy with velvety coconut milk and infuses the delicate lobster meat with the vibrant heat of the islands. Featuring succulent Caribbean spiny lobster tails, a hint of aged dark rum, and the aromatic 'holy trinity' of island aromatics, this dish is a luxurious celebration of coastal elegance. It is the ultimate showstopper for a seaside dinner party, offering a perfect balance of creamy richness and sun-drenched spice.
🥗 Ingredients
The Lobster
- 2 large Caribbean Spiny Lobster Tails (about 10-12 oz each)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Old Bay or Creole Seasoning
The Island Bechamel
- 3 tablespoons Unsalted Butter
- 1 piece Shallot (finely minced)
- 3 cloves Garlic (pressed or minced)
- 1/4 teaspoon Scotch Bonnet Pepper (seeded and minced very finely)
- 2 tablespoons All-Purpose Flour
- 1 cup Full-Fat Coconut Milk (canned, shaken well)
- 2 tablespoons Aged Caribbean Rum (dark or gold variety)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Fresh Thyme (leaves only)
The Topping & Finish
- 1/2 cup Gruyère Cheese (freshly grated)
- 1/4 cup Panko Breadcrumbs (toasted)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- 1/4 teaspoon Paprika (for color)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or aluminum foil.
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2
Using kitchen shears, butterfly the lobster tails by cutting down the center of the top shell. Gently pry the shell open and lift the meat to rest on top of the shell, keeping it attached at the base of the tail.
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3
Steam the lobster tails for about 5-6 minutes until the meat is opaque and just firm. Do not overcook, as they will be baked later. Once cool enough to handle, remove the meat from the shells and cut into 1-inch bite-sized chunks. Reserve the shells.
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4
Toss the lobster chunks in a small bowl with lime juice and Creole seasoning. Set aside.
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5
In a medium saucepan over medium heat, melt the butter. Add the minced shallots and cook for 2-3 minutes until translucent.
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6
Stir in the garlic and minced Scotch bonnet. Sauté for 1 minute until fragrant, being careful not to brown the garlic.
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7
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
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8
Slowly pour in the coconut milk and the rum while whisking vigorously to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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9
Remove the sauce from heat. Stir in the Dijon mustard, fresh thyme, and half of the grated Gruyère cheese until melted and smooth.
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10
Gently fold the lobster meat chunks into the creamy coconut sauce until evenly coated.
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11
Place the empty lobster shells on the prepared baking sheet. Spoon the lobster and sauce mixture generously back into the shells.
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12
In a small bowl, mix the panko breadcrumbs with the remaining Gruyère and a pinch of paprika. Sprinkle this mixture over the top of the lobster tails.
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13
Bake in the preheated oven for 8-10 minutes, then switch to the broiler for the last 1-2 minutes until the cheese is bubbly and the breadcrumbs are golden brown.
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14
Remove from the oven and garnish with fresh parsley. Serve immediately while hot and decadent.
💡 Chef's Tips
If you cannot find Caribbean spiny lobster, Maine lobster tails work beautifully as a substitute. Adjust the Scotch bonnet carefully; these peppers are extremely hot, so use gloves when chopping and start with a small amount. For the best texture, ensure your coconut milk is the full-fat canned variety, not the refrigerated carton type. Don't skip the rum; it provides a characteristic depth of flavor that defines the Caribbean profile of this dish. If the sauce becomes too thick, add a splash of lobster stock or water to loosen it before filling the shells.
🍽️ Serving Suggestions
Serve alongside a mound of coconut jasmine rice to soak up the extra sauce. Pair with grilled asparagus or a crisp chayote slaw for a refreshing crunch. A chilled glass of buttery Chardonnay or a classic Jamaican Rum Punch complements the richness perfectly. Add a side of fried sweet plantains for a traditional sweet and savory island balance. Provide extra lime wedges on the side to brighten the flavors just before eating.