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1
Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder.
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2
Grind to a fine powder and set aside.
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3
Rinse the calamari tubes under cool water and pat dry.
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4
Split the bodies from top to bottom so you have 2 triangular pieces from each.
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5
Put the calamari, lobster, and prawns on a platter and drizzle with a nice dose of olive oil so the seafood is well coated; season with a fair amount of salt and pepper.
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6
Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot.
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7
Take a few paper towels and fold them several times to make a thick square.
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8
Blot a small amount of oil on the paper towel then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill.
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9
Place the lobster on the grill, shell-side up, and cook for 5 minutes until the shell begins to turn reddish-orange.
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10
Turn the lobster tails over and lay the calamari, prawns, green onions, and limes (cut side-down) on the grill too until everything is slightly charred.
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11
Grill the calamari for 2 minutes per side, and no longer, otherwise they will get rubbery.
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12
Put the grilled mixed seafood and green onions on a large platter and sprinkle a little of the spice mix all over.
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13
Squeeze the grilled limes over the shellfish and serve immediately.
