Lobster Ceviche

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

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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.