Lobstering in Florida! CATCH, Clean, COOK Lobster CEVICHE!

Go out lobstering with family at 5:30 AM.

Catch lobsters in the water, ensuring to check for legal size.

Count the lobsters caught, aiming for the legal limit of 12 per person.

Return home with the lobsters and lionfish.

Clean the lobsters by twisting off the tail and removing the head meat with a knife.

Use the tip of the lobster's antenna to extract the digestive tract from the tail.

Boil the lobsters for about 2 minutes in boiling water to make cleaning easier.

Remove the tough skin from the lobster meat after parboiling.

Cut the lobster meat into small pieces for ceviche.

Equipment Needed

Spice Level:

Dietary