Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe

Name: Grilled Lobster with Yucatan-Style Recado (Spice Rub)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 habanero chile (seeded and deviened), 1 garlic clove, 1/2 cup sour orange juice, 1/4 cup lime juice, and more.

Yes, Grilled Lobster with Yucatan-Style Recado (Spice Rub) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lobster with Yucatan-Style Recado (Spice Rub)

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