Grilled Lobster with Yucatan-Style Recado (Spice Rub) (Aaron Sanchez) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.85 Kcal (3520 kJ) | ||
| Calories from fat | 397.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.11g | 68% | |
|---|---|---|---|
| Cholesterol | 613.07mg | 204% | |
| Sodium | 1975.4mg | 82% | |
| Potassium | 1117.65mg | 24% | |
| Total Carbs | 49.03g | 16% | |
| Sugars | 51.85g | 207% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 85.94g | 172% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 2.8mg | 16% | |
| Calcium | 470.4mg | 47% | |
| Amount Per 100 g | |||
| Calories | 119.18 Kcal (499 kJ) | ||
| Calories from fat | 56.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 68% | |
|---|---|---|---|
| Cholesterol | 86.89mg | 204% | |
| Sodium | 279.99mg | 82% | |
| Potassium | 158.41mg | 24% | |
| Total Carbs | 6.95g | 16% | |
| Sugars | 7.35g | 207% | |
| Dietary Fiber | 0.3g | 8% | |
| Protein | 12.18g | 172% | |
| Vitamin C | 4.5mg | 53% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.4mg | 16% | |
| Calcium | 66.7mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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