Lobster Carpaccio Recipe

Prepare lobster

If using whole live lobsters: humanely euthanize by chilling on ice for 20–30 minutes, then split tails from bodies and remove tails. If using lobster tails: thaw if frozen. Using kitchen shears, cut along the top shell of each tail and lift meat out in one piece. Rinse gently and pat dry with paper towels.

Butterfly the tail meat: leave the tail connected at the base, press down to flatten to about 1/2-inch (1.2 cm) thick for even searing. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tsp neutral oil and 2 tbs unsalted butter. When foam subsides and the butter is sizzling but not burnt, place lobster meat presentation-side down (shell side up if left in shell) and sear for 45–60 seconds without moving to achieve a golden crust.

Flip and sear the flesh side for 20–30 seconds just to set and finish cooking; lobster should be opaque and just firm (internal temp about 120–135°F / 49–57°C depending on desired doneness). Remove from pan and let rest 2 minutes. Squeeze the juice of 1/2 lemon over the lobster just before resting.

Once cooled slightly, using a sharp knife, thinly slice the lobster meat into 1/8–1/16-inch (2–3 mm) slices for a carpaccio presentation. Arrange slices on chilled plates, slightly overlapping in a single layer.

Smoke or roast the eggplant: preheat grill to medium-high with indirect heat or preheat broiler. Prick the eggplant skin a few times with a knife to prevent bursting. For a smoky flavor, place the whole eggplant directly over a gas flame or on a hot grill and char all sides until skin is blackened and flesh collapses (about 8–12 minutes), or roast under broiler on a baking sheet turning occasionally until collapsed and soft (15–20 minutes).

Allow eggplant to cool slightly, then split open and scoop out the flesh into a sieve. Let drain 5–10 minutes to remove excess liquid, then transfer to a food processor.

Add 2 tbs extra-virgin olive oil, 2 garlic cloves, 2 tbs Greek yogurt (or crème fraîche), 1 tbs lemon juice, 1/4 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper to the food processor with the eggplant. Purée until very smooth, scraping down sides as needed (about 1–2 minutes). Taste and adjust seasoning — add up to 1 tbs more olive oil for silkiness or additional lemon juice for brightness.

Transfer purée to a bowl, cover, and refrigerate briefly if you prefer it chilled for the carpaccio; otherwise use at room temperature. Spoon small quenelles or dots of purée onto the plates around and under the lobster slices to create contrast.

In a small bowl or jar, whisk together 1 tbs finely minced preserved lemon rind, 3 tbs extra-virgin olive oil, 1 tsp white wine vinegar, 1/2 tsp honey, and 1/2 tsp Dijon mustard until emulsified.

Stir in 1 tbs chopped chives and 1 tbs chopped parsley. Season with 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add a little more honey if too sharp or an additional teaspoon of oil to mellow.

Let the dressing rest for 5–10 minutes so flavors meld. Keep at room temperature until plating.

On each plate with arranged lobster slices and dots/quenelles of smoked eggplant purée, lightly brush or spoon preserved lemon dressing over the lobster slices (about 1 tsp dressing per plate), taking care not to overwhelm the delicate meat.

Scatter 1/4 cup microgreens or baby arugula per plate around the carpaccio. Drizzle 1/2 tsp extra-virgin olive oil over greens and lobster for sheen.

Finish each plate with a light sprinkle of flaky sea salt (about a pinch, 1/8–1/4 tsp), a touch of freshly ground black pepper, and optional thin lemon zest strips for aroma.

Serve immediately while lobster is still slightly warm or at room temperature for best texture. Provide lemon half or wedges if desired.