Lobster Cevche with Mango Basil
2 1 pound live lobsters
4 teaspoons key lime juice
1 ripe mango, peeled and cut into ¼ inch dice
10 basil leaves, cut into julienne
Bring a large stockpot of saltwater to a boil and place lobsters in head first. Cook for 2 to 3 minutes and remove with tongs. When cool, remove tails from the bodies and cut shell with shears to remove meat from tail. Remove vein from tail meat and dice meat.
To make the ceviche, place the lobster in a glass bowl and add lime juice and salt. Stir combining thoroughly and let the ceviche marinate for 10 minutes, then add the mango and basil leaves. Mix well and serve chilled over lettuce.
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