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Lobster Seviche with Grilled Fennel

Photo: Becky Luigart-Stayner; Styling: Julia Rutland
Yield Makes 8 servings
Be careful not to overcook the lobster. The fresh citrus juice mixture will continue to "cook" the meat.


  • 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

How to Make It

  1. 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.

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

  3. 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.

  4. 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.