1/2 cup freshly chopped basil
1 1/2 inch long piece of ginger, peeled and grated
1 teaspoon dried oregano
1 teaspoon thyme
1/4 cup olive oil
2 tablespoons Scotch bonnet or habanero hot sauce
2 large crayfish/lobster tails, removed from the shell
Substitute large lobster tails for crayfish if you cannot find any.
The yield is about 1 cup.
In a bowl,
combine all the ingredient for the rub.
Add the lobster tails to the rub and coat well.
Marinate for at least one hour in the refrigerator.
Grill over medium heat for about 7 to 8 minutes a side, turning once.
You will have to re-coat the tails with the rub when they are on the grill
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