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Lobster Ceviche

kept byroe
recipe bySerious Eats

1 live lobster, about 1 1/2 pounds total
Kosher salt
1 small shallot, minced
2 tablespoons chopped fresh cilantro
1 tablespoons finely minced jalapeƱo pepper
1 1/2 tablespoons juice from about 2 limes
Extra-virgin olive oil



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