Grilled Lobster With Yucatan Style Recado (Spice Rub) Recipe
Servings: 1
Ingredients
- 1/2 x habanero chile seeded, deviened
- 1 x garlic clove
- 1/2 c. sour orange juice
- 1/4 c. lime juice
- 1 Tbsp. honey
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp whole black peppercorns
- 1 tsp cumin seed
- 1 tsp fennel seed
- 1 tsp whole coriander seed
- 1 tsp mustard seed
- 1 x lobster - (1 1/4 lbs) Lemon wedges for garnish
Directions
- Blend the first 6 ingredients in a blender till 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 in to the pureed habanero mix.
- Preheat a grill on medium-high heat.
- Split the lobster in half, remove the roe if necessary, and then spread the spice, or possibly recado, mix over the tail portion of each side of lobster.
- Place lobster halves on a warm grill and cook for 6 to 8 min on each side. Remove and serve with lemon wedges.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 396g | |
| Calories 553 | |
| Calories from Fat 271 | 49% |
| Total Fat 30.76g | 38% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 455mg | 19% |
| Potassium 896mg | 26% |
| Total Carbs 42.39g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 28.99g | 19% |
| Protein 31.52g | 50% |
