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🦞 Lobster Tails — Virgin Island Style
Origin & History of Lobster
Lobster has been prized for centuries along the cold waters of the North Atlantic—especially off New England and Atlantic Canada. Ironically, in colonial America lobster was once considered poor man’s food—so plentiful it was used as fertilizer or even fed to prisoners. By the 19th and 20th centuries, advances in transportation and refrigeration transformed lobster into a luxury ingredient, celebrated worldwide for its sweet, firm meat.
In the Caribbean and the Virgin Islands, lobster developed a distinct culinary identity. Warm-water spiny lobster (without claws) became the star—prepared simply and respectfully, often grilled, baked, or wrapped to retain moisture, then seasoned with citrus, butter, and island spices. This recipe honors that tradition: simple, honest, and flavor-forward.
A Personal Island Connection
This method was shared with me by Wayne Tarnowski—an old high-school buddy, outstanding musician, and iconic sound engineer who contributed to many top-selling albums across decades of rock history. including work with Chicago, REO Speedwagon, The Rascals, Alice Cooper, and many others. Wayne spent several years after living aboard a sailing yacht in the United States Virgin Islands, where he learned this straightforward, foolproof way of preparing lobster tails.
A few years back, while visiting us for a week, Wayne shared both his stories and the recipe—one that’s been a favorite ever since. Wayne passed away on April 14, 2025. This dish now carries his memory with every serving.
Equipment
- Poultry or kitchen shears
- Large baking sheet with rack
- Aluminum foil
Ingredients
- 4 lobster tails (whole)
- 4 teaspoons lemon pepper
- 4 teaspoons garlic powder
- 4 pads of butter (1 tablespoon each)
- 4 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400°F (205°C).
- Using kitchen shears, cut the top of each lobster shell lengthwise from the front toward the tail, stopping just before the fin.
- Gently spread the shell open to expose the meat.
- Sprinkle each tail evenly with lemon pepper and garlic powder.
- Drizzle with fresh lemon juice, fully coating the meat.
- Top each tail with one pad of butter.
- Wrap each lobster tail tightly in aluminum foil.
- Place wrapped tails on a rack set over a baking sheet.
- Bake for 15–20 minutes, depending on tail size.
Serving Suggestions
- Melted butter lightly seasoned with garlic salt
- Béarnaise sauce
- Or—if you’re feeling indulgent—both
Final Note
This is island cooking at its best: minimal handling, gentle heat, and flavors that let the lobster shine. Simple enough for a weeknight, elegant enough for company—and seasoned with a great story from a friend who truly lived it.
Enjoy. Whiskey Tango