Lobster Ceviche Recipe

• 1 live lobster, about 1 1/2 pounds total
• Kosher salt
• 1 small shallot, minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoons finely minced jalapeno pepper
• 1 1/2 tablespoons juice from about 2 limes
• Extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.
2. Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.
3. Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeno, and lime juice. Toss to combine and season to taste with salt.
4. Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately.

live lobster, kosher salt, shallot, fresh cilantro, pepper, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2012/07/lobster-ceviche-recipe.html (may not work)