Grilled Lobster Aguachile
4 hrs. 30 mins.
Behind the Recipe
Four Fresh Tails and A Single-Minded Craving
The tastes of Menemsha, Massachusetts were still on my mind when I walked through the front door late Monday. I threw open my freezer looking for anything I could use to replicate the flavor. Ground chuck. No. Chicken wings. No. Frozen broccoli. No…. I stood there staring at all the ingredients I had grown tired of. I shut the door and marched straight to this nearby Asian food market I’d been meaning to go to for months. I came home with two bags of fresh groceries, more lobster than a single man should stomach, and the taste of the water still on my mind.
If you’re tired of same old same old, try out this Grilled Lobster Aguachile, and give your friends and family something to think about long after they get home.
As seen on Beyond the Flame with Robin Chang.
- 4 lbs. lobster (or other seafood of your choice)
- ¼ cup coconut oil
- 2 tbsp. kosher salt
- 1 cup coconut water
- 2 Thai chilies, minced
- 3 tbsp. palm sugar (if unavailable, substitute brown sugar)
- 1 cup lime juice
- 1 Guajillo chili, dried
- 1 cup cherry tomatoes, halved
- 1 tbsp. Thai basil, chiffonade
- 1 tbsp. mint, chiffonade
- 1 tbsp. cilantro, rough chop
- 1 cup equal parts Thai basil, mint, and cilantro leaves
- ¼ cup red onion, julienne
- ¼ cup cucumber, thinly sliced
- Split lobsters in half, brush with coconut oil and season with 1 tbsp. of kosher salt.
Place lobsters flesh side down on hottest part of the grill and grill for about 3 minutes. Flip over and cook for another 3 minutes. Cook until internal temperature reaches 140F.
Remove from the grill and set aside to cool. Once cool, remove lobster meat from its shell and cut meat into 1 in. pieces. Set aside and make aguachile.
Toast guajillo chili in a pan over the grill until aromatic and brittle. Remove stem and seeds from chili.
In a blender, combine toasted chili, coconut water, Thai chili, palm sugar, remaining 1 tbsp. of kosher salt and lime juice. Blend until smooth.
Pour aguachile into a bowl and combine with chopped lobster meat. Refrigerate for at least 4 hours.
Before serving, add remaining ingredients except for picked herb leaves and stir to incorporate.
To serve, divide up into 4 separate bowls and garnish with remaining herbs.