McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Jerk Grilled Lobster



JERK GRILLED LOBSTER
McCormick and Schmick's Restaurant Recipe

Serves 4

2 1 lb lobsters
1/4 cup jerk seasoning
1 red onion, cut in 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
4 fresh pineapple, 1 inch cubes
4 fresh mango, 1 inch cubes

Jamaican Jerk Seasoning:
3 jalapeno or Scotch bonnets, seeded and chopped
6 green onions, chopped
3 shallots, chopped
3 garlic cloves, chopped
1 inch ginger, peeled and chopped
2 tablespoons fresh thyme, chopped
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup vegetable oil
1/2 cup pineapple juice

Blend all ingredients for the jerk seasoning together in a blender until smooth. If you do this a day or two ahead it will improve the flavor. Boil the lobsters in salted water for 2-3 minutes. Remove them and cool off under running water enough to handle. Split the lobsters, clean out the heads and crack the claws and knuckles well. Make small bamboo skewers out of the fruit and vegetables.

Brush the skewers and lobster halves with jerk seasoning up to 2 hours before you are ready to grill. Grill or sear in an iron pan over moderate heat until charred and cooked through (about 3-5 more minutes.) Brush a little more jerk seasoning on the lobsters if you want and serve with the skewer as a garnish.


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