1 cucumber english thinly sliced cut in half lengthwise and
4 cups fennel bulb sliced ( 2 bulbs)
0.5 cup mint leaves fresh chopped
0.3 cup green onions thinly sliced
0.3 cup juice of lemon fresh
0.3 cup juice of lime fresh
8 servings garnishes: lime wedges fresh
4 pound live lobsters
0.5 cup olive oil extra-virgin divided
0.3 cup onion red thinly sliced
8 servings sea salt
8 servings sugar
Equipment
bowl
grill
Directions
Plunge lobsters headfirst into boiling water, and boil 5 minutes. (Lobster will not be fully cooked.)
Remove shell, and chop tail and claw meat into 1/2-inch pieces.
Combine lobster, lime juice, and lemon juice in a plastic or glass bowl. Cover and refrigerate 1 1/2 hours.
Brush fennel slices with 1/3 cup olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 2 to 3 minutes on each side.
Combine remaining olive oil, lobster, fennel, red onion, and next 3 ingredients. Season to taste with salt and pepper. If mixture is too tart, add a pinch of sugar. Cover and refrigerate 30 minutes.
