Lobster Ceviche Recipe

J. Kenji Lopez-Alt

Recipe Details

Lobster Ceviche Recipe

Active 30 mins
Total 30 mins
Serves 2 to 4 servings


  • 1 live lobster, about 1 1/2 pounds total

  • Kosher salt

  • 1 small shallot, minced

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon finely minced jalapeno pepper

  • 1 1/2 tablespoons juice from about 2 limes

  • Extra-virgin olive oil


  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.

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Nutrition Facts (per serving)
118 Calories
6g Fat
4g Carbs
12g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 118
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 38mg 13%
Sodium 335mg 15%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 12g
Vitamin C 5mg 27%
Calcium 34mg 3%
Iron 1mg 5%
Potassium 151mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)