Name: Grilled Spiny Lobster with Lump Crab Ceviche
Ingredients: 1 pound lump crab meat, cleaned and shell free; 2 tablespoons minced red bell pepper; 2 tablespoons minced yellow bell pepper; 2 medium jalapenos, sliced paper thin in circles; 1 small red onion sliced paper thin into circles; 2 stalks hearts of palm, sliced into circles; 1/2 bunch chives, minced; 2 limes, juiced; 2 tablespoons olive oil; Kosher salt, to taste; Cracked black pepper, to taste; 1 finely minced shallot; 1/2 bunch chopped parsley; 1 lime, juiced; 3 to 4 tablespoons olive oil; Salt and pepper, to taste; 2 spiny lobster tails, split; 2 jalapenos; 2 bunches cilantro; 2 limes, zested, juiced; 1 tablespoon coriander; 1 teaspoon cumin; 1/4 cup water; 1/2 cup olive oil; Salt and pepper, to taste

Directions

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.

On Tonight

Grilled Spiny Lobster with Lump Crab Ceviche

Ceviche:

Marinade:

Cilantro lime sauce:

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