I think I have a tapeworm. For the past three or four weeks I’ve been starving come lunch and dinner time. So much so that I’ve started eating my lunch at 10:30am and dinner around 6pm. Food has been forefront in my mind and today is no different. Must. Have. Food.

The Caribbean has a rich food culture that includes ingredients like conch, jerk chicken, sweet fruits, peas and rice and of course a bounty of seafood. Today we’re going crazy with one of my favorites, the Caribbean Spiny Lobster. I’ll give you a couple different ways to grill your lobster and a few places where you can chow down on it. Who’s hungry!?

Besides the tapeworm, the other reason I wanted to write about Spiny Caribbean Lobster is because lobster season in the Florida Keys just started and I’ve been seeing a lot of photos of people with dozens of lobsters clustered on the floor of their boats. This not only makes me hungry (very hungry) but also makes me want to dive in the water and catch the crustacean myself. Anyone with a boat in the Keys that needs an extra hand let me know! I promise not to eat the entire catch!

Grilling Caribbean Lobster

Caribbean Lobster

I’m no chef, but the above photo features a true grill master. This is Star of Bimini, I might even say THE Star of Bimini. He’s cooking up some freshly caught Spiny Caribbean Lobster that from what I remember tasted amazing. I would describe the taste to you but the Havana Club Pina Coladas made my memory a little fuzzy. Did you notice that Star is pointing? I told you it would be a thing!

Here are a couple Caribbean lobster recipes that I found that will have salivating like one of Pavlov’s dogs.

Simple Grilled Lobster

Grilling your catch is probably the easiest and most common way to prepare lobster. All you need is a grill or open fire, some garlic butter, and a little lemon juice.  Here is a simple recipe that will dazzle your guests and will have them calling you a grilling god.

Preparation: If you start with live lobsters, you must kill them first by boiling, for three to seven minutes depending on how many and how large they are. You don’t want them well cooked, that will be completed on the grill. Bring a large pot of salted water to a full rolling boil and submerge lobsters, head first. Let boil, drain and cool, I would suggest placing them in an ice water bath to stop any further cooking, before proceeding.

Remove the meat from the tails by cutting down the center of the underside with heavy shears. Coat all sides of the tail meat with the garlic butter. Place on a medium heat grill. Grill for 5-6 minutes on each side (depending on the size), basting every few minutes. If you’re starting with pre-boiled tails cut the grilling time to 4-5 minutes. Coat the inside of the empty tail shells with the sauce and place on the grill for the final 3 minutes (you will want to cook the tail shells to be sure not to transfer any uncooked portions, they will not take long so watch them). Remove all from the grill and let sit for several minutes. Return the cooked lobster tails to the shells for serving.

Caribbean Lobster with Rum Jerk Butter

This is not your average lobster in butter dish, no this is Caribbean Lobster with a Jerk Rum Butter. I love jerk and I love rum, so why not combine the two. Spicy jerk seasoning, sweet rum butter with onion, pepper, lime, and chives…all smothering a grilled lobster tail . Salivating yet?


  • a few 1-2 lb lobsters (or tails), halved and cleaned
  • 1 Tbsp melted butter
  • 1/2 cup chopped onion
  • 1 Tbsp jerk seasoning
  • 1/2 cup sweet pepper, chopped
  • 1/4 cup Mount Gay Rum
  • 2-3 Tbsp butter
  • 1/4 cup fresh lime juice
  • 1/4 cup chives and parsley, chopped
  • 1/2 cup diced tomato for garnish


  1. Parboil the lobster until bright red, then put into a 300 F oven with a little melted butter.
  2. Sauté onion, jerk seasoning and sweet pepper in remaining melted butter.
  3. Remove from heat pour in the rum and add butter, stirring until it has melted evenly and creamily.
  4. Add lime juice and herbs.
  5. Serve over lobster or in dipping bowls on plate.

Eating Caribbean Lobster

Caribbean lobster

Okay, we’ve covered how to grill Caribbean lobster, now it’s time to eat it! Eat eat eat! Tapeworm is kicking in.

The picture above is a photo of Dee’s famous lobster. If you want Dee’s lobster then you need to travel to Great Exuma, drive south on the Queen’s Highway to Little Exuma and stop at Santana’s Beach Bar. This simple beach bar is the location of the best lobster meal I’ve ever had. Not even lying. Two grilled tails over peas and rice with a Kalik…mind blown. I don’t know how she does it, but I would break laws to eat these lobster tails.

Mac’s Lobster Pizza on Bequia

Caribbean lobster pizza

I can almost taste the above photo. I want to take a bite out of the computer screen right now! This is the world famous Lobster Pizza from Mac’s on Bequia in the Grenadine Islands. Bequia is a charming island that sits just south of St. Vincent. When doing research on Bequia before my Island Windjammers cruise, Mac’s kept popping up. All the reviews said the lobster pizza is a must. I will say the reviews didn’t lie. The pies were loaded with Caribbean lobster and complimented with a special sauce that had all my ship mates raving. It’s a night I’ll remember for a long long time.

Catching and Eating Lobster at Staniel Cay Yacht Club

Caribbean lobster

Another great lobster experience was again in the Exuma islands. We were traveling north from Great Exuma to Staniel Cay with Four C’s Adventures. Along the way we dove for conch and Captain Pat speared a bunch of lobster. He tossed eight to ten in the boat and away we went. We arrived at Staniel Cay Yacht Club, took photos like the one you see above, then took those bad boys to the kitchen where they were prepared for dinner.

That stupid look on my face says it all. It was an amazing day in the Bahamas, catching our dinner, eating our catch, and feeding the tapeworm.

If you have a Caribbean lobster story or recipe you’d like to share leave me a comment below.


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By |2016-12-31T11:57:59-05:00August 9th, 2013|Bequia, RSR Stories, The Bahamas|2 Comments

About the Author:

Just a salty pirate looking to explore and document the wonders of the Caribbean. Professional blogger, rum judge, consultant, marketer, and consumer of blue water beauty.


  1. BigKahuna August 9, 2013 at 11:34 am

    I’m drooling on my flip flops here…. We are stuck eating beef and Buffalo this weekend…. But September is rolling right up!
    If I ever find a lobster worthy of trying, the Rum Jerk is on my top 5 dishes to try!

  2. mm
    RumShopRyan August 9, 2013 at 3:33 pm

    We will definitely have to have some lobster in Key West my friend. Counting the days!

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