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Latin Chili Spiced Lobster

Prep Time: 15 minutes

Cook Time 10 minutes

Yield: 2 servings


2 lobster tails, thawed

2 ripe plantains, sliced

¼ cup coconut oil

1 T. grass-fed butter, melted

½ tbsp. chili powder

½ tsp. cumin

½ tsp. oregano

½ tsp. salt

1 sliced avocado & Pico de Gallo for serving

How to Make It

Bring a large skillet to medium heat with the coconut oil. Place the sliced plantains in the skillet and let them cook until you place the lobster in the oven.

Set the oven to 325 F.

Using kitchen scissors, cut the shell of both lobster tails down the center and remove to expose the flesh. Place the lobster tails on a small baking sheet.

Place ½ tablespoon of melted butter on each lobster tail.

In a small ramekin, mix together the chili powder, cumin and oregano. Sprinkle half the mixture over one lobster tail and the other half on the other.

Bake at 325 F on high 8-10 minutes until slightly pink.

While the lobster cooks, flip the plantains and cook another 2-3 minutes until slightly brown.

Transfer to a plate lined with paper towel. Dab the plantains dry.

Remove the lobster from the oven. Serve immediately with plantains, Pico de Gallo, and sliced avocado.



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