1/2 bunch cilantro, coarsely chopped
1 small jalapeño pepper, thinly sliced
2 limes
1 (14-oz) can coconut milk
1 cup seafood stock
1/2 cup Caribbean jerk marinade (or sauce)
3 medium spiny lobster tails (about 2 lb)
8 (6-inch) wooden skewers


  1. Chop cilantro (1/2 cup) and slice jalapeño. Squeeze one lime for juice (1 tablespoon), then cut remaining lime into wedges; set aside. Combine milk, stock, marinade, lime juice, jalapeños, and 1/4 cup cilantro.
  2. Cut lobster tails in half lengthwise, then thread each onto 1 skewer lengthwise, to keep tails from curling while cooking (wash hands). Place coconut mixture in large stockpot on medium-low; bring to a simmer. Add lobster skewers to pot, stir to coat with coconut mixture.
  3. Cover and simmer 7–8 minutes, stirring occasionally, until lobster is opaque and firm. Remove skewers; sprinkle with remaining 1/4 cup cilantro. Serve with pan sauce and reserved lime wedges.