Originally published on Friday, 6th June 2008

Lobster ‘Ceviche’ with Grapefruit and Vanilla Oil

Serves 6-8

This recipe doesn’t technically qualify as a ceviche as the lobster is cooked first, but  it is such a delicious and different way to enjoy lobster that it seems a shame to leave it out.

If you prefer to keep with the no-cook method, you can do this with raw scallops instead.

Ingredients

2 live lobsters, about 750 grams each
4 tsp salt
2 segments of ruby grapefruit, outer membrane removed and cut into small dice
2 radishes, trimmed and sliced as thin as possible (ideally on a mandoline)
1 small red chili, seeded and finely minced
a pinch of sugar
a tsp grapefruit zest
sea salt to taste

Vanilla Oil

125 mls good quality olive oil
1 vanilla pod 

Instructions

Place the lobsters in the freezer for approximately 30 minutes to lull them into a deep sleep. Remove them from the freezer one at a time and holding a lobster firmly in one hand (you may find it easier to wrap the hand in a tea towel first to avoid getting it caught in the shell plates of the lobster's tail during muscle spasms) plunge the tip of a heavy knife into the back of the lobster's head.

Grasp the lobsters firmly and twist off the tails and the claws from each lobster and discard the rest of the lobster (or reserve for making lobster stock). Remove the elastic bands from the claws.

Bring a large pot of water to the boil and add the salt. First add the lobsters to the boiling water and cook for approximately 4 minutes from when the water returns to the boil. Remove the tails and add the claws. Cook the claws for approximately 6 minutes from when the water returns to the boil. Drain and allow the tails and claws to cool for 10-15 minutes or until they are cool enough to handle.

Meanwhile make the vanilla oil. Place the oil in a small saucepan. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the oil along with the empty vanilla pod halves. Place the oil on the lowest possible heat and warm gently for 5-10 minutes never allowing the oil to too warm that you can’t dip your finger in it and count to 5. Switch off the heat and leave to cool and for the flavours to infuse. When the oil is cool, remove the empty pods and discard them, reserving the oil.

Place the lobster tails on a chopping board or work surface, back side up. With the tip of a sharp knife, pierce the shell of the lobster in the middle of the back and plunge the knife along the length of the tail to separate it into two pieces lengthwise. Discard the long thin intestine which runs along the top side of the tail.

Crack the claws with a few sharp blows from a mallet or the flat side of a cleaver and carefully remove the meat from the claws with a skewer or chopstick. Slide the lobster tail meat out of the tail. Slice the lobster claw and tail meat into 1/4 inch cubes. Place the lobster in a bowl and gently toss with the grapefruit, radishes, chili and sugar.

Divide the ceviche between small plates and drizzle with the vanilla oil. Be sure to whisk your oil before pouring to stir up the vanilla seeds which will have settled to the bottom (you may not need to use it all - reserve the rest for another use).  Scatter with the grapefruit zest and sprinkle with salt to taste. Serve immediately.

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk