Episode 212: Miami Spice

Grilled Florida Lobster, Rum Butter Basted and Mango Salsa

Grilled Florida Lobster, Rum Butter Basted

In Miami, our food culture is firmly anchored in Latin America and the West Indies. When it comes to lobster, Maine has nothing on Miami. Florida lobsters may lack claws, but the firm white meat has overtones of shrimp and monkfish. In this recipe, lobsters get the Miami Spice treatment with a dark rum glaze and a fiery mango salsa.


Other Recipes from Episode 212: Miami Spice


Grilled Florida Lobster, Rum Butter Basted and Mango Salsa

Recipe Notes

  • Yield: Serves 4


  • 4 whole lobsters, preferably Floridian, about 1 pound each, already cut into pieces
  • Extra virgin olive oil, for brushing
  • Coarse salt and freshly ground black pepper

For the Rum Butter Baste

  • 8 tablespoons (1 stick) unsalted butter
  • 3 scallions, trimmed, white and green parts thinly sliced crosswise
  • 1 teaspoon pimenton (Spanish smoked paprika; optional)
  • ¼ cup dark rum
  • ½ teaspoon finely grated lime zest
  • 1 tablespoon lime juice
  • 3 tablespoons chopped fresh cilantro, plus more for garnish
  • Coarse salt (kosher or sea)

For Serving

Recipe Steps

1: Butterfly the lobster tails: Using a sharp knife or kitchen shears, cut lengthwise through the shell toward the tail fin. Use the same knife to slice through the tail meat, but not all the way through. Pry the shell open to expose the meat. Brush the cut sides with olive oil and season with salt and pepper.

2: Make the rum butter baste: Melt the butter in a small saucepan over medium heat. Add the scallions and pimenton and cook until golden brown, 2 minutes. Stir in the rum, lime zest and juice, and cilantro, and boil until syrupy, 3 minutes. Add salt and pepper to taste.

3: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.

4: Brush the tail meat with the glaze. Arrange the lobsters on the grill grate, flesh side down, and grill for 3 minutes. Turn, and grill cut-side up for 6 to 8 minutes more, basting often with the rum butter baste, until the flesh is firm and white. (Do not overcook.) Spoon any remaining rum butter baste over the lobster and sprinkle with more chopped cilantro. Transfer to a platter or plates and serve with Mango Salsa and lime wedges.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.