You’ll Need
For the Trays
4 raw lobster tails, about 180g each
2 ripe plantains, peeled and cut into thick slices
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 tbsp vegetable oil
1/2 tsp sea salt
For the Rum-Lime Glaze
2 tbsp dark rum
2 tbsp lime juice
1 tbsp runny honey
25g butter, melted
1 tsp fresh thyme leaves
1/2 tsp ground allspice
1/2 tsp chilli flakes
1 garlic clove, finely grated
Optional but dangerous
Coconut rice
Extra lime
Hot pepper sauce
Method
Cut through the top of each lobster shell and lift the meat to sit on top, keeping it attached at the tail.
Toss the plantain and peppers with the oil and salt.
Preheat your air fryer to 195°C and cook the plantain mixture for 8 minutes.
Mix all the glaze ingredients.
Brush the lobster meat generously with the glaze.
Add the tails to the basket and air fry everything for 6-8 minutes.
Brush the lobster and plantain with more glaze halfway through.
Check the lobster is opaque and has reached 63°C at the thickest point.
Divide between trays and spoon over the remaining hot juices.