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Kitchen Notebook

February 19, 2018

Lobster Lettuce Cups

20 Mins


Serves 2



  • 2 Lobster Tails
  • 5 Lettuce Leaves
  • 3/4 cup thinly sliced Red Onion
  • ¼ cup Cilantro, stems removed
  • 1 Carrot, grated
  • ½ Avocado, sliced (optional)
  • 2 Tbsp Ghee
  • 2 Garlic Cloves, minced
  • ½ Lime, juiced
  • 2/3 cup Vinegar
  • 1/4 cup Water
  • 1/2 tsp Coconut Sugar
  • Salt

Combine onion, vinegar, 1/4 cup water, coconut sugar and 1/4 teaspoon salt in a saucepan over high heat; bring to a simmer. Cook 1 minute; remove from heat, and let cool until ready to use.


Bring a medium pot of salted water to a boil. Add lobster tails and cook for 6 minutes. Remove from water and let cool. Once cool enough to handle, lay them flat on a cutting board. Using a sharp knife and starting from the flippers, cut each in half lengthwise. Pull out the meat, roughly chop and set aside.


Melt ghee in a small sauté pan over medium-low heat. Add garlic and cook for 2 minutes. Whisk in lime juice and remove from heat. Toss lobster meat and cilantro in the pan to warm and season with salt. Use lettuce leaves as cups and divide lobster meat between them. Top with pickled onion, grated carrots and avocado. Serve warm.


Note: Don’t throw away the cooking water or the lobster shells. You can put the shells back in the water and boil to make a delicious lobster stock.

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