• Preheat your oven to 400 degrees Fahrenheit and lightly grease a 10-inch or 12-inch oven-safe skillet.

TO COOK THE LOBSTER:

• In a small bowl, add 2 Tbsps of melted butter and 1 teaspoon of jerk seasoning together and mix until combined. Set aside.
• To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. NOTE: This allows the lobster meat to fully cook through with shell blocking it.
• Add lobster tails to prepped skillet and generously brush tops of lobster meat with jerk-butter mixture and bake everything for 15-20 minutes or so.

TO MAKE THE BBQ JERK SAUCE:

• In the meantime, make your BBQ Jerk sauce by adding all ingredients to a small saucepan over medium-high heat and letting it bubble for 2-3 minutes before removing from heat.

ASSEMBLY:

•  Once lobsters are cooked through, remove from oven and let cool slightly before removing the meat entirely from the shells and cutting them into medium-sized chunks. Add chunks to the pot with the warm BBQ Jerk sauce and stir together until lobster meat is fully coated.
• In a medium skillet over medium-high heat, add brioche buns (open slightly) faced down until lightly toasted on both sides. Once toasted, add to a platter or serving plate, top with a few spoonfuls of coated lobster meat and top with pineapple chunks and dried parsley. Repeat until all buns are topped.
• Bon Appetit!