Lobster Escabeche Recipe
Make Lobster Escabeche Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster
Vegetables and Aromatics
Escabeche Marinade
Method
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
Serving
- 8
Serve Chilled
After marinating, serve the lobster escabeche chilled as an appetizer or light main dish. Garnish with extra cilantro if desired.
