Lobster Seviche With Grilled Fennel

• 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

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.

live lobsters, lime juice, lemon juice, fennel, extravirgin olive oil, salt, freshly ground black pepper, red onion, green onions, fresh mint, cucumber, sugar, lime wedges

Taken from www.myrecipes.com/recipe/lobster-seviche-with-grilled-fennel (may not work)