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1
In a small bowl, combine all of the spices.
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2
Transfer to a sealed container and store for up to 1 month.
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3
Bahamian Curry Sauce:
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4
Heat the oil in a medium Dutch oven over high heat.
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5
Add the onions and ginger and cook until soft, about 4 minutes.
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6
Add the garlic and cook for 1 minute.
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7
Stir in the Mesa Curry Mix and cook for 2 minutes.
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8
Add the white wine and cook until reduced by half.
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9
Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes.
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10
*Transfer the mixture to a blender and blend until smooth.
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11
Strain into a small saucepan and cook to a sauce consistency.
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12
Season with honey, salt and pepper, to taste, and fold in the cilantro.
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13
Keep warm.
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14
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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15
Transfer liquid to a blender or food processor and fill it no more than halfway.
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16
If using a blender, release one corner of the lid.
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17
This prevents the vacuum effect that creates heat explosions.
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18
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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19
For Spiny Lobsters:
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20
Preheat the grill to high.
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21
In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque.
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22
Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper.
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23
Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill.
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24
Grill flesh side down for about 10 minutes or until marked and just cooked through.
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25
Serve with the Curry Sauce.
