Heat oil in a medium saucepan over medium. Toast rice 2 to 3 minutes. Add coconut milk, water and season with salt. Bring to a boil, then reduce to low. Cover and simmer until liquid is absorbed, 15 to 16 minutes. Fluff with a fork and stir in cilantro.

Meanwhile, stem, seed and chop chili pepper. In a food processor, combine chopped chili, green onions, thyme, garlic, allspice, vinegar and sugar. Season with salt. Pulse into a coarse paste, scraping down the sides between pulses to evenly incorporate.

In a small saucepan over medium-low, melt butter. Whisk in jerk paste and bring to a simmer. Remove from heat and reserve 1/4 cup jerk butter for serving.

Using sharp kitchen shears, cut down the middle of the lobster tail's top shell, stopping at the fin. Be sure not to cut the meat or fin. Gently open the shell like a book to expose the meat. Use your fingers to loosen the meat from the shell. Season with salt and set it aside.

Heat grill to medium-high. Brush each lobster tail with 1 tablespoon jerk butter. Place cut side up on grill. Close the lid and grill 4 to 5 minutes. Generously baste lobster meat with more jerk butter, then flip lobster tails over. Close lid and grill 4 to 5 minutes more, until internal temperature of meat reaches 140 degrees F. Transfer lobster to a platter and brush with more jerk butter.

Rewarm reserved 1/4 cup jerk butter, if needed. Garnish lobster tails with lime wedges and green onions. Serve with coconut rice and jerk butter.

TIP If your lobster tails are frozen, thaw in the refrigerator overnight. If you need a faster method, place them in a resealable plastic bag and submerge in cold water. Refresh the water every 10 minutes, until lobster tails are completely thawed, 25 to 30 minutes.

Source: Hannaford fresh Magazine, July August 2025