Ceviche-Style Lobster Salad with Passion Fruit Reduction

Recipe by: Roche Bros

Servings

Prep time

35 minutes

Cook time

3 minutes

Calories

123 kcal

Directions

In medium covered saucepot, heat 8 cups water to a boil over high heat; fill large bowl with ice and cold water. Add lobster tails to saucepot; boil 3 minutes or until internal temperature reaches 135°. With tongs, transfer lobster to ice water bath; cool completely and pat dry with paper towel. With kitchen scissors, cut lobster tails lengthwise down center; remove lobster meat and cut into 1/2-inch pieces.
In small saucepan, heat passion fruit juice to a boil over medium-high heat; boil 25 minutes or until reduced to 1/2 cup. Remove from heat; cool completely.
In medium bowl, whisk garlic, lime juice, coconut milk, habanero and salt; add lobster meat and gently toss. Cover and refrigerate at least 1 or up to 8 hours.
Serve lobster mixture and orange segments over lettuce leaves; top with chili peppers and garnish with basil, if desired. Serve with Passion Fruit Reduction. Makes 4 salads.