McCormick & Schmick's Jerk Grilled Lobster

Try This Seafood Delight at Home

McCormick & Schmick's chef Andrew Cattaneo grills Jamaican style Lobster.
Difficulty: Easy
Cook Time: min


  • 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 tbl fresh thyme, chopped
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground black pepper
  • 1 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 cup vegetable oil
  • 1/2 cup pineapple juice
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: lobster, jerk seasoning, pineapple, mango

    Course: Appetizer/Starter, Main Course, Side Dish, Dinner

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