Lobster was the first meat that I ever cooked sous vide, and it's still one of my favorites. If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it. It's also a heck of a lot more foolproof than boiling or steaming, and affords the opportunity to infuse that lobster meat with extra flavor. Think: lobster with the butter built right into it. Doesn't that sound swell?
Lobster Ceviche requires little more than shredded par-cooked lobster meat and lime juice. We add a little character to the mix by incorporating shallots, jalapeños, and cilantro, too. The key is to not overcook the lobster, but boil it very quickly before shocking it in ice water—the lime juice in the marinade will give it the rest of the "cooking" it needs.