Grilled Spiny Lobsters with Bahamian Curry Sauce

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Mesa Curry Mix:

3 tablespoons ancho chile powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground fennel

1 teaspoon ground cardamom

2 teaspoons ground turmeric

1 teaspoon ground cloves

1 teaspoon ground black pepper

1 teaspoon ground chile de arbol

2 tablespoons canola oil

1 large red onion, coarsely chopped

1 (2-inch) piece fresh ginger, peeled and chopped

3 cloves garlic, chopped

2 to 3 tablespoons Mesa Curry Mix (depending on how spicy you like it)

1 cup white wine

3 cups lobster stock

1 cup unsweetened coconut milk

1 tablespoon honey

Salt and freshly ground black pepper

1/4 cup chopped cilantro leaves

Spiny Lobsters:

4 (10 to 12 ounce) spiny lobster tails

Canola oil

Kosher salt and freshly ground black pepper

Wooden skewers, soaked in water for 30 minutes