Grilled Spiny Lobster with Lump Crab Ceviche
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 253
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 82
- Sodium
- 419
Ingredients
Ceviche:
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
Marinade:
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
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.