Caribbean Lobster vs. Maine Lobster In (Step By Step)

Don’t worry, it can be confusing. This Caribbean traveler is here to help you out though. The first thing you should know is that they are two different animals, not just the same species living in two different geographical areas.

The Maine Lobster

 are the lobsters you might have seen in the tank at a seafood restaurant when you were a kid. They have pincher claws that probably had rubber bands on them. They are dark in color when alive, and bright red when cooked.

They are found in cold northern Atlantic waters and can weigh up to 40 pounds. Yeah, that’s a lot of good eaten!

The Caribbean Spiny Lobster

has an extremely long antenna on top of their head and pretty much a nonexistent claw. They are found in warm waters of the caribbean lobster and Mediterranean.

Caribbean Lobster Recipes

I’m no chef, but the above photo features a true grill master. This is Star of Bimini, I might even say THE Star of Bimini in The Bahamas. He’s cooking up some freshly caught Caribbean Lobster that from what I remember tasted amazing. I would describe the taste to you but the Havana Club Pina Coladas made my memory a little fuzzy. Did you notice that Star is pointing? I told you it would be a thing!

Okay, back to cooking the bugs.

Recipe #1 – Simple Grilled Caribbean Lobster

Grilling your catch is probably the easiest and most common way to prepare lobster. All you need is a grill or open fire, some garlic butter, and a little lemon juice.  Here is a simple recipe that will dazzle your guests and will have them calling you a grilling god.


 If you start with live lobsters, you must kill them first by boiling, for three to seven minutes depending on how many and how large they are. You don’t want them well cooked, that will be completed on the grill. Bring a large pot of salted water to a full rolling boil and submerge lobsters, head first. Let boil, drain, and cool, I would suggest placing them in an ice-water bath to stop any further cooking, before proceeding.

Remove the meat from the tails by cutting down the center of the underside with heavy shears. Coat all sides of the tail meat with the garlic butter. Place on a medium heat grill. Grill for 5-6 minutes on each side (depending on the size), basting every few minutes. If you’re starting with pre-boiled tails cut the grilling time to 4-5 minutes.

Recipe #2 – Caribbean Lobster with Rum Jerk Butter

This is not your average lobster in the butter dish, no this is Caribbean Lobster with a Jerk Rum Butter. I love to jerk and I love rum, so why not combine the two. Spicy jerk seasoning, sweet rum butter with onion, pepper, lime, and chives…all smothering a grilled lobster tail. Salivating yet?


a few 1-2 lb lobsters (or tails), halved and cleaned

1 Tbsp melted butter

1/2 cup chopped onion

1 Tbsp jerk seasoning

1/2 cup sweet pepper, chopped

1/4 cup Mount Gay Rum

2-3 Tbsp butter

1/4 cup fresh lime juice

1/4 cup chives and parsley, chopped

1/2 cup diced tomato for garnish