1/2 habanero chile (seeded and deviened)
1 garlic clove
1/2 cup sour orange juice
1/4 cup lime juice
1 tablespoon honey
2 tablespoon extra-virgin olive oil
1 teaspoon whole black peppercorns
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon whole coriander seed
1 teaspoon mustard seed
1 (1 1/4 pound) lobster
Lemon wedges, for garnish
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.
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