Written exclusively for MundoChapin.com by Guillermo Bendfeldt

Information & interesting data

The light Tamarind and Coconut Sauce blends with the caribbean lobster tails with a touch of spice and flavor.

  • Prep time 45 Minutes
  • Total time 4 Hour and 45 Minutes (include marinate)
  • Servings 4 persons
  • $$$ High
  • Category Main Dish



  • 4 pounds lobster tails (12 to 16 tails)
  • One Lager Beer – Gallo®
  • 2 Tablespoons of Chillipepper power (as desire)
  • 1 ½ teaspoon ground White pepper
  • 1 ½ teaspoon ground paprika
  • 2 teaspoons ground bay leaves
  • 2 teaspoons ground thyme
  • 2 teaspoons ground oregano
  • Course Salt
  • 2/3 Cup Tamarind paste
  • 1 Cup Coconut Water (Use Coconut Cream for richer sauce)
  • 3/8 Cup of Brown Sugar
  • 2 tablespoons wheat flour
  • 3 Tablespoons Shredded Coconut or 3 Tablespoons shredded Parmesan Cheese.




  • Cut each lobster tail Shell in half lenghtwise using a knife and geta all the meat in one piece.
  • Set lobster into a bowl add beer and ground White pepper, ground Cayena pepper, ground bay leave, ground thyme, ground oregano and course salt.
  • Marinaded 4 hours.


  • Mix in a mediun sized pan tamarind sauce, chillipepper, Brown sugar and flour. Cook 5 minutes with ocasional swirl.


  • Off heat Set lobster tails and extra virgen olive oil to medium nonstick skillet.
  • Cook 5 minutes turn the lobster and cook 5 minutes
  • Transfer the lobster tails to a plate.
  • Serve lobster drizzle with sauce and shredded parmesan cheese or shredded coconut.
  • Serve Warm.


Suggest side dishes


Wine Recomendations

  1. White Zinfandel Sweet White wine
  2. Gewurztraminer Sweet and aromatic White wine
  3. Viognier Very fruty and full body White wine



receta colas de langosta mundochapin guatemala - Caribbean Lobster Tails
Caribbean Lobster Tails

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