Grilled Lobster With Yucatan-Style Recado (Spice Rub)

Recipe Ingredients

1/2		Habanero chile - seeded, deviened
1		Garlic clove
1/2 cup	118ml	Sour orange juice
1/4 cup	59ml	Lime juice
1 tablespoon	15ml	Honey
2 tablespoons	30ml	Extra-virgin olive oil
1 teaspoon	5ml	Whole black peppercorns
1 teaspoon	5ml	Cumin seed
1 teaspoon	5ml	Fennel seed
1 teaspoon	5ml	Whole coriander seed
1 teaspoon	5ml	Mustard seed
1		Lobster - (1 1/4 lbs)
		Lemon wedges - for garnish

Recipe Instructions

Blend the first 6 ingredients in a blender until 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 to the pureed habanero mixture.

Preheat a grill on medium-high heat.

Split the lobster in half, remove the roe if necessary, and then spread the spice, or recado, mixture over the tail portion of each side of lobster.

Place lobster halves on a hot grill and cook for 6 to 8 minutes on each side. Remove and serve with lemon wedges.

This recipe yields 1 serving.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B69) - from the TV FOOD NETWORK

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