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|YIELD:||serves 2 to 4 as an appetizer|
|ACTIVE TIME:||30 minutes|
|TOTAL TIME:||30 minutes|
|THIS RECIPE APPEARS IN:||Serious Entertaining: A Summer Seafood DinnerSerious Entertaining: A Blowout Christmas DinnerLatin American Cuisine: Lobster Ceviche|
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.
This sounds yummy! I have never killed and prepared a live lobster before and don't intend to do so anytime soon lol...seafood ceviche that I'm accustomed to is usually served in a large glass soup bowl with all of the above items in your recipe..It has a little more juice in it, almost like a chilled soup. It's really good as well. Thanks for the post my friend! Hugs, Ianna:)