Lobster cerviche, with avocado, and preserved lime


  • 1 Lobster 1kg
  • 2 Shallots finely sliced
  • 200gm Cherry vine tomatoes blanched peeled and de-seeded juice reserved
  • 1-2 Limes juiced
  • Zest of 1 preserved lime finely diced
  • 1 bunch Coriander picked
  • 1 ripe Avocado diced
  • 2-3 tablespoons of Olive oil
  • Salt
  • Pepper


Place the lobster into cold water and bring the temperature up to 70 degrees. Remove from the water and place on ice or cold water to cool.

Remove the tail meat from the shell. This should be easy as the cooking method helps loosen the flesh from the shell.

Dice the lobster meat into nice bite size pieces, place into a bowl along with the shallots, the halved cherry vine tomatoes and their juice, the limejuice, the preserved lime and 2 tablespoons of olive oil. Then season well with salt and pepper and allow marinating for anywhere from 10 minutes too 2 hours depending on how well you like your lobster cooked. I think that 20minutes is the best.

To serve, simply dice the ripe avocado and season with limejuice salt, pepper and olive oil and place in side a large pastry cutter in the centre of a plate (a 1/4 of an avocado per plate). Gently mix the picked coriander with the lobster mix and then divide between the rings.

Garnish the plate with the remaining dressing and a drizzle of olive oil.

Posted by c55 in : seafood, No Comments on Lobster cerviche, with avocado, and preserved lime


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