• Cook the lobster in boiling water for about 7 minutes per pound. Drain, cool in an ice bath, and remove from the shell. Set aside and allow to cool completely.
  • Peel and dice the mango and squeeze the seed over a bowl to catch any remaining juice. Quarter, deseed and dice the plum tomatoes and add them to the mixing bowl. If you use cherry tomatoes just cut them in half.  Thinly slice the green onions.  Finely chop the parsley and add to the mixture.  Carefully chop the scotch bonnet and add (optional).
  • Cut the lobster meat into large cubes and add to the mixture. Squeeze the orange and fresh lime and add olive oil. Season with salt and pepper and stir gently.
  • Allow to chill in the refrigerator for about 1 hour before serving.

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