Recipe courtesy of Arturo Franco-Camacho
Episode: New Haven, CT
Save Recipe Print
Total:
59 min
Prep:
40 min
Inactive:
4 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.

Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".

Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Scallops Provencal

Recipe courtesy of Ina Garten

Lobster Rolls

Recipe courtesy of Jamie Deen

Tilapia Ceviche

Recipe courtesy of Marcela Valladolid

Lobster BLTs

Recipe courtesy of Food Network

Lobster Bisque

Recipe courtesy of Bobby Flay

Lobster Thermidor

Recipe courtesy of Eric Klein

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Browse Reviews By Keyword