BBQ Jerk Lobster + Garlic Herb Orzo

Up close shot of lobster and orzo in a skillet with serving spoons.

5 from 1 vote

BBQ Jerk Lobster + Garlic Herb Orzo

Spice up your weeknight dinners with BBQ Jerk Lobster and Garlic Herb Orzo——a delicious meal that's way easier to whip up than you'd think. Infused with aromatic herbs + parmesan, this recipe promises a fusion of smoky, spicy flavors from the BBQ jerk seasoning, perfectly complementing the succulent lobster, all served alongside a bed of flavorful garlicky herb orzo.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Keyword: baked, bbq, dinner, family-friendly, garlic, herb, Jamaican, jerk, kid-friendly, lobster, lunch, orzo, seafood, spicy, sweet

Servings: servings

Calories: 493kcal

Author: Shanika

Ingredients

BBQ JERK LOBSTER:

4 (11 oz.) wild lobster tails, halved
1 cup premium BBQ sauce Make your own or use a premium store-bought sauce
1-2 Tbsps jerk seasoning
4 Tbsps unsalted butter, melted

CREAMY GARLIC HERB ORZO:

1 cup dry orzo pasta, original or multicolor
8 cups water (You can also use veggie or seafood stock for extra flavor)
4 garlic cloves, minced
1 cup organic heavy cream
½ cup freshly-grated parmesan cheese
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon black pepper

US Customary - Metric

Instructions

TO MAKE THE BBQ JERK LOBSTER:

Preheat your oven to 400 degrees Fahrenheit and lightly grease a 10-inch or 12-inch oven-safe skillet.
In a bowl, add the BBQ sauce and jerk seasoning, mixing together until combined.
To prep lobster tails, cut each tail directly in half down the middle so that they lay flat. Repeat until all tails are halved.
Place each flattened lobster tail in the prepared skillet, side by side and brush with melted butter. Spoon half of the BBQ jerk sauce atop each tail and bake for bake everything for 15-20 minutes or so---until the tails turn a bright pink color. NOTE: In the last 5 minutes, spoon the remaining BBQ jerk sauce atop tails.

TO MAKE THE CREAMY ORZO:

In a medium 10-inch skillet over medium-high heat, add the orzo and water (or stock if using), stirring until everything is combined.
Let everything boil for a minute or so before reducing heat to simmer for about 20-25 minutes. During the final 5 minutes, add the garlic cloves, heavy cream, and herbs + seasonings, stirring to incorporate.
Once the orzo swells and the liquid reduces, add in the grated parmesan, stirring again to incorporate. Let everything cook for another 1-2 minutes and remove from heat.
To serve, spoon the orzo into your prepared plate(s) or bowl(s) and top with BBQ Jerk lobster tails.
Bon Appétit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus to your orzo.
DAIRY-FREE OPTION: To make this dish dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.

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