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lobster tails recipe

Caribbean Grilled Lobster Tails with Rum BBQ Sauce

5 from 2 votes
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Servings: 6


For the rum BBQ sauce

  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark rum
  • 2 tablespoons Jamaican Pickapeppa sauce
  • 1 tablespoons dry mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon molasses

For the lobster

  • 6 lobster tails
  • 1/3 cup lime juice from about 4 limes
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 tablespoon fresh thyme leaves chopped
  • 1/3 cup softened unsalted butter


For the rum BBQ sauce

  • In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, rum, and Pickapeppa sauce. Whisk until sugar is dissolved. Add dry mustard, smoked paprika, salt, pepper, and hot pepper sauce and stir until all ingredients are combined.
  • Bring to a boil over medium heat to allow the flavors to develop, then take off the stove and set aside. Stir in 1 tablespoon molasses and allow to cool to room temperature.

For the lobster

  • Heat grill to about 350F.
  • Prepare the lobster tails by cutting 3 to 4 lengthwise slits in underside of tail to loosen the shell slightly with a pair of kitchen shears. Then cut the top of the shell, all the way to the tail fin, but leave the meat connected to the tail fin. Carefully lift the meat out of the shell and lay it on top of the shell.
  • Slice along the length of meat to “butterfly” it, but be careful not to go all the way through.
  • In a small bowl, combine lime juice, salt, paprika, and chopped thyme. Brush marinade on the lobster tails and then dot each one with softened butter.
  • With the meat still resting on top of the tail, place lobster tails on the grill (so that the shells are touching the grill) and cook, meat side up for about 8-10 minutes covered, basting frequently with marinade. The shells will turn orange-red when cooked and the meat will tighten and turn white.
  • Transfer lobster tails to a serving platter over rice, grilled vegetables, a zesty slaw, or any of your favorite sides. Then brush each tail with more butter before serving. Place the rum barbecue sauce in a small bowl and serve on the side for your guests to help themselves.


  • The rum sauce makes about 2 cups
  • It can be made up to 5 days in advance and refrigerated
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