Lobster Seviche with Grilled Fennel

Lobster Seviche with Grilled Fennel Recipe
Photo: Becky Luigart-Stayner; Styling: Julia Rutland
Be careful not to overcook the lobster. The fresh citrus juice mixture will continue to "cook" the meat.

Yield:

Makes 8 servings

Recipe from


Ingredients

2 (2-pound) live lobsters
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
4 cups sliced fennel (about 2 bulbs)
1/2 cup extra-virgin olive oil, divided
Sea salt
Freshly ground black pepper
1/3 cup thinly sliced red onion
1/3 cup thinly sliced green onions
1/2 cup chopped fresh mint
1 English cucumber, cut in half lengthwise and thinly sliced
Sugar
Garnishes: Lime wedges, fresh mint

Preparation

Plunge lobsters headfirst into boiling water, and boil 5 minutes. (Lobster will not be fully cooked.) Remove shell, and chop tail and claw meat into 1/2-inch pieces.

Combine lobster, lime juice, and lemon juice in a plastic or glass bowl. Cover and refrigerate 1 1/2 hours.

Brush fennel slices with 1/3 cup olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 2 to 3 minutes on each side.

Combine remaining olive oil, lobster, fennel, red onion, and next 3 ingredients. Season to taste with salt and pepper. If mixture is too tart, add a pinch of sugar. Cover and refrigerate 30 minutes. Garnish, if desired.

Note:

Denise Vivaldo,

June 2007
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