Grilled Lobster with Yucatan-Style Recado

This is super easy and fun for a twist on your next barbecue. I know lobster may seem intimidating, but I’m here to show you how simply this can be done. Fire up the grill and grab yourself a bottle (or two) of Terrazas de los Andes Reserva Chardonnay.

Servings: 2

Prep Time: 5 min

Cook Time: 6-8 min

Total Time: About 15 min



· 1 habanero chile (seeded and deveined)

· 2 garlic cloves

· 1 cup sour orange juice

· ½ cup lime juice

· 2 tablespoons honey

· 4 tablespoon extra-virgin olive oil

· 2 teaspoons whole black peppercorns

· 2 teaspoons cumin seed

· 2 teaspoons fennel seed

· 2 teaspoons whole coriander seed

· 2 teaspoons mustard seed


· 2 (1¼-pound) lobsters


· Lemon wedges


  1. Blend the chile, garlic, orange juice, lime juice, honey, and olive oil in a blender until smooth and set aside. In a cast iron skillet, toast the peppercorns, cumin, fennel seed, coriander seed, and mustard seed.

  2. When the spices begin to smoke, remove, and grind in a coffee mill. When pulverized, add to the pureed habanero mixture.

  3. Preheat a grill on medium high heat.

  4. Split the lobsters in half, remove the roe if necessary, and then spread the spice, or recado, mixture over the tail portion of each side of lobster.

  5. Place lobster halves on a hot grill and cook for 3 to 4 minutes on each side. Remove and serve with lemon wedges.

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