Spiny Lobster Aquachile Recipe

Trim and slice lobster

Pat lobster tail meat dry with paper towel. Slice into 1/4-inch thick medallions or bite-size pieces so acid can cook evenly. Place in a chilled bowl and keep refrigerated while preparing marinade.

In a small bowl whisk together fresh lime juice, lemon juice, cold water, sea salt, and granulated sugar until salt and sugar dissolve. Taste for balance — should be bright and slightly tangy. Keep chilled.

Pour the chilled citrus marinade over the sliced lobster, gently toss to coat, and refrigerate for 8–12 minutes (or up to 20 minutes) until lobster is opaque and just 'cooked' by the citrus. Do not over-marinate or lobster will become firm and mealy.

While lobster is marinating, seed the serrano (and jalapeño if using) and roughly chop. Reserve one thin slice of serrano for garnish. Place remaining chiles in a blender or small food processor with the cilantro and 1 tablespoon of the marinade (or 1 tablespoon water) and pulse briefly until coarsely pureed. The purée should remain slightly textured.

Rinse thinly sliced red onion in cold water for 1–2 minutes to soften bite and reduce sharpness, then drain and pat dry. Set aside 2 tablespoons for garnish and fold remaining into the lobster after marination.

After lobster has finished marinating, drain off about half the marinade if you prefer a less soupy aquachile, reserving a couple tablespoons to thin the chile-cilantro purée if needed. Gently fold the chile-cilantro purée into the lobster so the heat and herb flavors distribute evenly.

Taste and adjust seasoning with a pinch more sea salt or a squeeze of lime if needed. If mixture is too acidic, add a half teaspoon of cold water or extra-virgin olive oil to round flavors.

Spoon the prepared lobster onto chilled plates or a shallow bowl. Gently arrange spoonfuls of uni on top of or beside the lobster pieces — try to keep some whole lobes of uni for texture. Drizzle the passionfruit pulp over the uni and lobster (the seeds add crunch and brightness).

Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, scatter reserved thin serrano slice, pickled onion, microgreens or baby cilantro, and a sprinkle of toasted sesame seeds. Grind a small amount of black pepper over each portion if desired.

Serve immediately with toasted tortilla chips or crostini and lime wedges on the side. If using cucumber ribbons, tuck them underneath or alongside the lobster for a refreshing contrast.

Aquachile is best eaten right away so the lobster remains tender and uni keeps its creamy texture.