Lobster Ceviche

Pangea Catering Lobster Ceviche

INGREDIENTS

  • 1 live lobster, about 1 1/2 pounds total
  • Kosher salt
  • 1 small shallot, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoons finely minced jalapeño pepper
  • 1 1/2 tablespoons juice from about 2 limes
  • Extra-virgin olive oil

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.

  2. Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.

  3. Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.

  4. Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately.

 Reposted from: http://www.yummly.co/#recipe/Lobster-ceviche-302288

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