Lobster Escabeche Recipe
Recipe information
Make Lobster Escabeche in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lobster
Vegetables and Aromatics
Escabeche Marinade
Preparing the Lobster
1. Cook the Lobster
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt. Once boiling, add the lobster tails and cook for about 6-8 minutes until they are bright red and cooked through. Remove them from the pot and let them cool.
2. Remove Lobster Meat
Once the lobster tails are cool enough to handle, carefully remove the meat from the shells and cut it into bite-sized pieces. Set aside.
Preparing the Vegetables
3. Chop the Vegetables
Thinly slice the red bell pepper, carrot, and red onion. Mince the garlic cloves. Set the chopped vegetables aside.
Making the Escabeche Marinade
4. Combine Marinade Ingredients
In a medium saucepan, combine 1 cup of olive oil, 1 cup of white vinegar, 2 tbsp of lemon juice, 1 tbsp of sugar, 1 tsp of salt, and 1 tsp of cumin. Add the bay leaves and black peppercorns. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves.
5. Infuse Flavors
Allow the marinade to simmer for 5 minutes to infuse the flavors. Remove from heat and let it cool slightly.
Assembling the Dish
6. Combine Ingredients
In a large mixing bowl, combine the lobster meat, chopped vegetables, and cilantro. Pour the cooled marinade over the mixture and toss gently to combine, ensuring all ingredients are well coated.
7. Marinate
Cover the bowl with plastic wrap or transfer the mixture to a jar with a tight-fitting lid. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Serving
8. Serve Chilled
After marinating, serve the lobster escabeche chilled as an appetizer or light main dish. Garnish with extra cilantro if desired.
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