Lobster Ceviche Recipe

Latin Cuisine

Regional cuisine from Central and South America.

Lobster Ceviche Recipe

[Photographs: J. Kenji Lopez-Alt]

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  • Yield:serves 2 to 4 as an appetizer
  • Active time: 30 minutes
  • Total time:30 minutes

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. 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. 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. 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. 4.

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