Recipe courtesy of Aarón Sánchez
Grilled Lobster with Yucatan-Style Recado (Spice Rub)
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 863
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 97 g
- Cholesterol
- 720 mg
- Sodium
- 2412 mg
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 863
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 97 g
- Cholesterol
- 720 mg
- Sodium
- 2412 mg
Ingredients
Directions
- 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.
