Read more: Latin American Cuisine: Lobster Ceviche
- Yield:serves 2 to 4 as an appetizer
- Active time: 30 minutes
- Total time:30 minutes
- 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
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.
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.
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.
Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately.