Achiote-Rubbed Grilled Lobster

Achiote Rubbed Grilled Lobster
Achiote Rubbed Grilled Lobster

This sweet and delicious lobster tail is basted in a tart and spicy rub and then served over black bean puree and finished with a charred spring onion pico de gallo!

Achiote-Rubbed Grilled Lobster
with Spring Onion Pico De Gallo

Serves 2

Ingredients for Lobster

2 each 8 to 10-ounce Brazilian lobster tails
1/2 cup achiote rub (recipe follows)
1 cup spring onion pico de gallo (recipe follows)

Directions for Lobster
  1. Thaw lobster tails and then split in half all the way down the middle (making 4 pieces).
  2. Pull meat partially out of shell and then rub everywhere with achiote rub.
  3. Place the meat back in the shell and then rub the entire lobster tails again with the achiote rub.
  4. Refrigerate for 2 hours before grilling.
  5. Grease your grill very well and place split lobster tails on the grill meat side first. Cook for 3-6 minutes depending on heat and then turn over and finish cooking.
  6. Place lobster tails on plate and then spoon pico de gallo all over the plate.

Chef's Tip: This is best served with Spanish rice, tortillas or beans!

Achiote Rub

Ingredients for Achiote Rub

2 tablespoons achiote paste
1 clove garlic, minced
pinch cumin, ground
pinch coriander, ground
1/2 lemon zested
1/4 teaspoon kosher salt
1/4 cup canola oil

Directions for Achiote Rub
  1. Mix all the spices in a bowl and crumble up achiote paste with the back of a fork.
  2. Add canola oil and let sit for 5 minutes. Break up paste again and repeat process until mix is vibrant red.

Chef's Tip: This is a great marinade for chicken, beef and veggies.

Spring Onion Pico De Gallo

Spring Onion Pico De Gallo Ingredients

4 spring onions or 1 bunch, cut in half lengthwise
2 medium shallots, cut in half
1 jalapeño, cut in half
1 teaspoon coriander, toasted and ground
1 lemon, juiced
salt to taste

Spring Onion Pico De Gallo Directions
  1. Turn barbecue to high or light up your coals.
  2. Place spring onions over direct flame and cook until charred on one side then flip over and repeat.
  3. Remove onions and place in bowl.
  4. Place shallots and jalapeño on grill and cook until charred on one side then flip over and repeat.
  5. Place in bowl with onions and cover with plastic wrap.
  6. Let cool at room temperature.
  7. Chop the spring onions, shallot, and jalapeño (remove seeds if you are heat sensitive) the same size and put into a bowl.
  8. Add toasted coriander, lemon juice and salt to taste. Refrigerate for 30 minutes.
  9. Check for more salt or lemon juice before serving.

Chef's Tip: great on steaks, chicken and tacos!

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