Maryland Lobster Carpaccio
Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt
Chef Ria Montes of Fish Shop | Washington, D.C.
Adapted by StarChefs | January 2026 | Photo: Alexander Zeren
INGREDIENTS
Adobo:
10 serrano chiles
5 dried chiles
240 grams Corto TRULY 100% extra virgin olive oil
600 grams roasted sweet onions
60 grams garlic confit
40 grams ground oregano
40 grams ground cumin
400 grams vegetable stock
380 grams granulated sugar
380 grams apple cider vinegar
90 grams kosher salt
Zest and juice of 8 limes
Aquachile:
Yield: 1 pint
300 grams lime juice
30 grams yuzu kosho
To Assemble and Serve:
Thinly sliced Maryland lobster tail, claws, and knuckles
Blood orange segments
Corto TRULY 100% extra virgin olive oil
Micro cilantro
Flaky salt
METHOD
For the Adobo:
Place chiles in a heatproof bowl and set aside. Bring a pot of water to a boil. Pour over chiles and let steep 1 hour at room temperature. Strain, reserving chiles and 100 grams of infused chile water separately. Place chiles on a clean work surface. Let cool, then remove seeds. Set aside. In a pot over medium heat, warm oil. Add onions, garlic, oregano, and cumin. Cook 5 minutes. Add stock, sugar, vinegar, salt, and reserved chile water. Bring mixture to a simmer. Cook 20 minutes. Transfer to a Vitamix Commercial blender and purée until smooth. Stir in lime zest and juice. Transfer to an airtight container and refrigerate.
For the Aquachile:
In a mixing bowl, combine ingredients and 220 grams Adobo. Using a Vitamix Commercial immersion blender, blend until smooth. Pass through a fine mesh strainer. Set aside.
To Assemble and Serve:
In a mixing bowl, combine lobster and desired amount Aguachile. Toss to evenly coat. Shingle dressed lobster on a serving plate. Top with blood orange segments. Drizzle with oil. Garnish with cilantro. Finish with salt.
