Jerk-Grilled Lobster with Gail Simmons

Lobster is always a luxury, but add the fiery, aromatic punch of jerk seasoning, and you’ve got a dish that’s equal parts indulgent and bold. Gail Simmons, food writer and longtime Top Chef judge, created this Jerk-Grilled Lobster recipe inspired by her travels to Jamaica. Sweet lobster meat meets a smoky Scotch bonnet and allspice jerk butter, creating an island-inspired feast that’s as perfect for a summer cookout as it is for a gourmet dinner party.

🦞 Quick Recipe Card: Jerk-Grilled Lobster

Recipe: Gail Simmons’ Jerk-Grilled Lobster
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: ~40 minutes
Skill Level: Intermediate
Serves: 4

Ingredients

• 4 live lobsters (1 ½ lbs each), halved lengthwise

• 12 scallions, divided

• 3 tbsp fresh ginger, chopped

• 2 tbsp lime juice

• 1 tbsp fresh thyme leaves

• 1 garlic clove, chopped

• 1 Scotch bonnet chile, seeded & chopped

• ¼ tsp ground allspice

• 1 tsp kosher salt, divided

• ½ cup unsalted butter (cubed)

• 1 tbsp canola oil

• ¼ tsp black pepper

• 1 lime, cut into wedges

Special Equipment

• Food processor

• Grill (medium-high heat, 400°F–450°F)

• Skewers (metal or wooden)

✅ Pro Tip: Make the jerk butter a day or two ahead so the flavors deepen—then simply rewarm before grilling.

Step 1: Make the Jerk Paste

Blend scallions, ginger, lime juice, thyme, garlic, chile, allspice, and ¾ tsp salt into a coarse paste using a food processor. Melt butter and whisk in jerk paste to create jerk butter, reserving ¼ cup for serving.

Step 2: Grill the Scallions

Toss whole scallions with oil, pepper, and remaining salt. Grill until lightly charred and tender, about 5 minutes.

Step 3: Grill the Lobster

Skewer lobster halves to keep them flat. Brush with jerk butter, then grill meat-side down for 4 minutes. Flip, brush again with butter, and continue grilling until the meat is opaque and claws are cooked through (about 5–6 minutes).

Step 4: Serve Island Style

Arrange lobsters and grilled scallions on a platter. Drizzle with reserved jerk butter and serve with lime wedges. Pair with a crisp beer or a chilled Sauvignon Blanc for a true Jamaican-inspired feast.

Why This Recipe Works

What makes Jerk-Grilled Lobster stand out is the balance between buttery richness and spicy jerk heat. The Scotch bonnet adds fruity fire, while allspice and thyme bring depth and warmth. Charred scallions add smokiness that perfectly complements the sweet lobster.

This dish is a conversation starter—vibrant, fiery, and unforgettable.

Bring It Home with Fresh Maine Lobster

To make this dish sing, you need lobster that’s as fresh as the Caribbean breeze. At Pine State Seafood, we ship live Maine lobsters straight from South Portland to your door. With premium seafood in hand, you can recreate Gail Simmons’ Jerk-Grilled Lobster recipe at home—whether you’re firing up the grill for friends or crafting a gourmet island-inspired dinner.