Ingredients:

  • 1 lb (450g) lobster meat, cut into bite-sized chunks
  • 3 tbsp (45ml) Jamaican jerk marinade
  • 1 tbsp (15ml) melted unsalted butter
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 4 top-split lobster rolls or brioche buns
  • 4 tbsp (56g) salted butter, softened
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (30g) shredded red cabbage
  • 2 sprigs fresh cilantro, chopped

Instructions:

  1. In a large bowl, toss the lobster chunks with the jerk marinade, melted butter, salt, and pepper. Let the meat sit for 5 to 10 minutes.
  2. Heat your grill or skillet to medium-high. Place the lobster chunks on the hot surface. Grill for 2–3 minutes per side until the edges are charred and the meat is opaque.
  3. Brush the inner sides of the split buns with softened butter. Place them on the grill for 45–60 seconds until the edges are golden brown.
  4. Squeeze fresh lemon juice over the grilled lobster. Place a thin layer of shredded cabbage in the bottom of each bun, pile in the jerk lobster, and garnish with chopped cilantro.