We may be jumping the gun here on warm weather lobster dishes but, hey, spring will happen sooner or later! This is a very nice citrus and soy lobster ceviche that is hardy enough to hold up while there is still a bit of a chill in the air. This dish is complex in flavor and texture and delicate enough to showcase our true love—Maine lobster.
Chef Mac Arrington
For the Main Event
1 LB fresh hand-picked lobster meat, diced
½ tsp smoked Paprika
1 clove garlic, minced
½ tsp ginger powder
3 Tbsp lemon juice
1 tsp yuzu juice
2 tsp soy sauce
2 Tbsp cucumber, peeled, small dice
1/ 2 red onion, shaved
3 cherry tomatoes, quartered
½ Tbsp cilantro, minced
1 tsp olive oil
Salt & FGBP to taste
Lettuce shooters or wraps
For the Main Event
Combine garlic, paprika, ginger powder, lemon juice, yuzu, soy and ½ tsp black pepper together in a bowl. Mix together using a whisk, and season with a little salt to balance.
Toss in the lobster meat and let rest refrigerated for 20 minutes minimum to develop flavor.
When it is time to serve, remove the bowl from the fridge and fold in cilantro.
Considering the size of the lettuce leaves, portion out an adequate amount of lobster meat onto their tops. Toss tomatoes and cucumber in the remaining dressing. Add a tomato segment and a few pieces of cucumber to each lobster bite. Top with a few shaved red onion slices and a pinch of coarse salt.