Grilled Spiny Lobster With Lump Crab Ceviche

Serves: 2

Lelia Marks

1 January 1970

Based on User reviews:

55

Spice

59

Sweetness

45

Sourness

42

mins

Prep time (avg)

6.3

Difficulty

Ingredients:

2 tbsps

Red Bell Pepper (minced)

2 tbsps

Yellow Bell Pepper (minced)

2

Jalapenos

1 small

Red Onion (sliced paper thin into circles)

2 stalks

Hearts Of Palm (sliced into circles)

1

Chives (bunch, minced)

2

Limes (zested, juiced)

1 cup

Olive Oil

1

Kosher Salt (to taste)

1

Cracked Black Pepper (to taste)

1

Shallot (finely minced)

1

Parsley (bunch chopped)

1

Lime (juiced)

1

Salt

1

Black Pepper (to taste)

2

Lobster Tails (spiny, split)

2 bunches

Cilantro

1 tbsp

Coriander

1 tsp

Cumin

1 cup

Water

Directions:

1

For ceviche, combine all ingredients and refrigerate for 2 hours

2

For marinade, combine all ingredients except lobster

3

Brush on lobster 30 minutes prior to grilling

4

For cilantro lime sauce, puree in blender all ingredients but olive oil and salt and pepper

5

When ingredients are combined slowly add olive oil

6

Season with salt and pepper, to taste

7

To assemble, stack 2 lobster tails, top with mound of ceviche and drizzle sauce around dish and plate

8

Garnish with fresh cilantro and chives