D The Broadcast: Stephan Pyles Demonstrates Lobster Ceviche

Stephan Pyles appeared on yesterday’s D: The Broadcast. He demonstrates how to make  ceviche of lobster with vanilla-roasted fennel and almond gazpacho. The recipe is below. 



Serves 4

Prepare the gazpacho and chill before making the ceviche.

For the Almond Gazpacho:


8 ounces  blanched almonds

1   garlic clove

4 cups  mineral or filtered water

2 ounces  white bread, crust removed, and diced

½ cup  extra virgin olive oil (preferably Spanish), plus more for drizzling

1 tablespoon sherry vinegar

2 teaspoons  salt


Place the almonds and garlic in a saucepan with one cup of the water. Bring to a boil then drain. Pour a fresh cup of water into the pan with the almonds and garlic and bring back to a boil. Drain again.

Place the garlic and almonds in a blender and add the remaining 2 cups of mineral water, the bread, 1/2 cup of the olive oil, the vinegar and the salt. Blend until smooth, about one minute.

Strain the ingredients from the blender through a fine chinois, pressing out as much liquid as possible. Discard the solids and pour the liquids into a bowl or a pitcher. Chill for at least 30 minutes.

For the Lobster Ceviche:

2 cups  orange juice

½    vanilla bean

1   fennel bulb

2 tablespoons olive oil

salt to taste

4 1 #  lobsters, steamed medium rare and shells removed

4 teaspoons key lime juice

salt to taste (about 2 teaspoons)

8   seedless green grapes, peeled and halved

Preheat oven to 375 degrees.

Place the orange juice in a small saucepan and scrape in the vanilla bean pulp. Reduce over medium heat by half.

Cut the fennel bulb into quarters and place in a small roasting pan and pour the orange-vanilla mixture over the fennel. Drizzle the olive oil over the fennel and season with salt. Roast in the oven until the fennel is soft, 20-25 minutes.  Remove the fennel and cool.  Remove the core from the fennel and cut the fennel into small dice.

To make the ceviche, chop the lobster into 1/8 inch pieces. Place in a bowl and stir in the lime juice. Combine thoroughly and let the ceviche marinate for 5-7 minutes, then add 4 tablespoons of the chopped vanilla-roasted fennel.

To serve, divide the ceviche between 4 shallow bowls and ladle about a half cup of the gazpacho around the ceviche. Drizzle with a little olive oil and garnish each bowl with 4 grape halves.


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