Wednesday, December 17, 2008

Grilled Baja-Style Spiny Lobster

Okay, I know it's almost Christmas and you're wondering, "why would I eat lobster during the holiday season?" But believe me, seafood is quite the popular dish during the holidays, especially for Italian families. When I lived in Boston I used to attend Chuck & Sheila's (who are of Italian descent) annual Christmas party and I looked forward to their celebration of the 7 fishes. I still don't quite understand where that tradition came from, but this recipe is quite good because it's easy and, come on, who doesn't like lobster? Basically we cook our lobster in Baja California like this all the time and I'm pretty sure you can try this with Maine lobster (I haven't yet), but just make sure you use kitchen shears or a cleaver to cut the tails in half. Lightly char green onions alongside the tails on the grill. Serve with ice-cold Mexican beer, but champagne works too!

INGREDIENTS (serves 6)


  • 6 (8-ounce) rock or spiny lobster tails
  • 12 green onions
  • Cooking spray
  • 1 tablespoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Dash of hot sauce
  • 1 garlic clove, minced
  • 2 tablespoons butter, melted
  • Flour tortillas
  • Mexican rice and beans, baby!
  1. Preheat grill.
  2. To prepare lobster, cut each lobster tail in half lengthwise. Coat lobster tails and onions with cooking spray. Place lobster tails, cut sides down, on grill rack coated with cooking spray; grill 3 minutes. Turn lobster; grill 5 minutes. Place onions on grill rack; grill 3 minutes or until tender.
  3. To prepare sauce, combine rind and next 7 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. Drizzle sauce over cut sides of lobster tails.
  4. Warm the tortillas and serve with lobster and lime wedges, if desired, and the rice and beans on the side. Happy Holidays!


Anonymous said...

Hi Armida -- Had already decided to make grilled Baja Lobster tails for tomorrow's Christmas dinner (and 3 BIG tails are already in the fridge, awaiting the treatment) but found your blog by random Googling, and now will try your delish-sounding recipe for our feast. Thanks much, and happiest of holidays to you and yours! LM and family

Anonymous said...

muchas gracias armida, your recipe as is would be a remarkable christmas treat but as for authenticity to baja cal. norte I would either leave out the orange juice or at least reduce it to a very minute amount and increase the garlic and salt slightly. Also pan fried seems to be better than grilled, bon appetite all. Don't forget to serve with copius amounts of 100 percent blue agave blanco tequilla. Flour tortillia chips instead of corn, if you have never had freshly made flour tortillia chips you have a special treat instore for you when you finally get to try them for the first time. simply substitute flour tortillias for corn and cook the same. Make sure your oil is hot and you drain them in lots of paper towels. serve hot.