Lobster Seviche with Grilled Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Be careful not to overcook the lobster. The fresh citrus juice mixture will continue to cook the meat. Ingredients:
2 (2-pound) live lobsters |
1/3 cup fresh lime juice |
1/3 cup fresh lemon juice |
4 cups sliced fennel (about 2 bulbs) |
1/2 cup extra-virgin olive oil, divided |
sea salt |
freshly ground black pepper |
1/3 cup thinly sliced red onion |
1/3 cup thinly sliced green onions |
1/2 cup chopped fresh mint |
1 english cucumber, cut in half lengthwise and thinly sliced |
sugar |
garnishes: lime wedges, fresh mint |
Directions:
1. Plunge lobsters headfirst into boiling water, and boil 5 minutes. (Lobster will not be fully cooked.) Remove shell, and chop tail and claw meat into 1/2-inch pieces.
2. Combine lobster, lime juice, and lemon juice in a plastic or glass bowl. Cover and refrigerate 1 1/2 hours.
3. Brush fennel slices with 1/3 cup olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 2 to 3 minutes on each side.
4. Combine remaining olive oil, lobster, fennel, red onion, and next 3 ingredients. Season to taste with salt and pepper. If mixture is too tart, add a pinch of sugar. Cover and refrigerate 30 minutes. Garnish, if desired.
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