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Cuban Lobster Recipe - Char-Grilled Lobster


4 lobster tails (7-8 oz. each),
1 Tbsp. lemon juice,
1 Tbsp. lime juice,
1 Tbsp. orange juice,
2 Tbsp. vegetable oil,
1/2 tsp. minced garlic,
1 pinch fresh thyme, chopped,
1/2 tsp. chopped tarragon,
1 tsp. paprika,
1 pinch cayenne pepper,
1 Tbsp. breadcrumbs,
salt and pepper to taste.


Thaw the lobster tail if frozen tails are used. Cut each tail lengthwise to 2 pieces. Arrange them in a plate with the shell-side down. Mix the remaining ingredients together in a small bowl and brush the marinade over the lobster meat. Lift gently the lobster tails from the shells and brush some of the marinade on the inside of the shells. Fire the barbeque and when the coals are burnt and just glowing, place the lobster tails meat side down over the B-B-Q. Grill for 6 minutes or until the lobster meat turns opaque. Turn the lobster tails shell side down and grill for 3 minutes more. Serve the grilled lobster tails with some lemon wedges, clarified butter, some potatoes or grilled corn, and of course beer.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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