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Lobster crudo with jerk apple salsa

Ingredients

Lobster Crudo

  • 8 oz lobster tail
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • Chopped scallions, for serving
  • Salt and freshly ground black pepper

Jerk Apple Salsa

  • 1/2 McIntosh or other tart apple, diced
  • 1 shallot, diced
  • 1 tablespoon Jerk Marinade

Directions

Lobster Crudo 

  1. Remove the lobster meat from the shell and cut it in half lengthwise, then into half-inch pieces.
  2. In a nonreactive stainless-steel bowl, combine the juices of the three citrus fruits. Add the chopped lobster and chill in the fridge for at least one hour, and up to three or four hours TIP: this process “cooks” the lobster, but any longer and the lobster starts to get rubbery in texture. 

Jerk Apple Salsa

  1. In a small bowl, combine the apples, shallots, and jerk marinade and mix well. Start by adding the jerk marinade a little at a time—the more you add, the hotter the sauce will become, and the darker in colour.
  2. Set aside for serving.

Serve 

  1. Remove the bowl of lobster from the fridge and pour the citrus dressing onto a large rimmed plate. Arrange the lobster over the plate.
  2. Spoon jerk apple salsa on top. Garnish with olive oil, and chopped scallions and season lightly with salt and pepper. Enjoy! 


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