Grilled Lobster With Yucatan-Style Recado (Spice Rub)
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Orange Juice (sour)1 cup
Lime Juice1 tbsp
Honey2 tbsp
Extra-Virgin Olive Oil1 tsp
Whole Black Peppercorns1 tsp
Cumin Seed1 tsp
Fennel Seed1 tsp
Coriander Seed (whole)1 tsp
Mustard Seed570 g
LobsterDirections:
1
Blend the first 6 ingredients in a blender until smooth and set aside
2
In a cast iron skillet, toast the peppercorns, cumin, fennel seed, coriander seed, and mustard seed
3
When the spices begin to smoke, remove, and grind in a coffee mill
4
When pulverized, add to the pureed habanero mixture
5
Preheat a grill on medium high heat
6
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
7
Place lobster halves on a hot grill and cook for 6 to 8 minutes on each side
8
Remove and serve with lemon wedges