GRILLED LOBSTER WITH YUCATAN-STYLE RECADO (SPICE RUB)
Steps:
- 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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