Grilled Spiny Lobster with Lump Crab Ceviche

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  • Level: Easy
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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

Cilantro lime sauce:

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


  1. 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.