Yucatán Dry Spice Rub Recipes

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.

YUCATáN DRY SPICE RUB

Steps:

• Put all of the ingredients in a spice grinder or a coffee grinder reserved for spices. Grind to a powder. If the mixture seems too grainy, sift it through a fine-mesh strainer. This spice rub can be stored indefinitely in a covered container at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.