For ceviche, combine all ingredients and refrigerate for 2 hours. For marinade, combine all ingredients except lobster. Brush on lobster 30 minutes prior to grilling. For cilantro lime sauce, puree in blender all ingredients but olive oil and salt and pepper. When ingredients are combined slowly add olive oil. Season with salt and pepper, to taste. To assemble, stack 2 lobster tails, top with mound of ceviche and drizzle sauce around dish and plate. Garnish with fresh cilantro and chives.
Recipe courtesy of Tyler Florence, Consulting Chef