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Grilled Lobster With Yucatan Style Recado (Spice Rub)
Ingredients
- 1/2 x habanero chile seeded, deviened
- 1 x garlic clove
- 1/2 c. sour orange juice
- 1/4 c. lime juice
- 1 Tbsp. honey
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp whole black peppercorns
- 1 tsp cumin seed
- 1 tsp fennel seed
- 1 tsp whole coriander seed
- 1 tsp mustard seed
- 1 x lobster - (1 1/4 lbs) Lemon wedges for garnish
Directions
- Blend the first 6 ingredients in a blender till smooth and set aside.
- In a cast iron skillet, toast the peppercorns, cumin, fennel seed, coriander seed, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. When pulverized, add in to the pureed habanero mix.
- Preheat a grill on medium-high heat.
- Split the lobster in half, remove the roe if necessary, and then spread the spice, or possibly recado, mix over the tail portion of each side of lobster.
- Place lobster halves on a warm grill and cook for 6 to 8 min on each side. Remove and serve with lemon wedges.
- This recipe yields 1 serving.
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