See more
Photo: Becky Luigart-Stayner; Styling: Julia Rutland Photo by: Photo: Becky Luigart-Stayner; Styling: Julia Rutland

Lobster Seviche with Grilled Fennel

Be careful not to overcook the lobster. The fresh citrus juice mixture will continue to "cook" the meat.

Coastal Living JUNE 2007

  • Yield: Makes 8 servings


  • 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


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.