Step 1:

Bring a large pot of salted water to a boil on the stove. While water is boiling, prepare an ice bath of about 2 qts water and lots of ice in a large bowl.

Step 2:

If using a whole lobster, split the lobster in half and use a dish towel to twist off the claws and tail. Throw away the body. 

Step 3:

Place lobster pieces (tail and claws) in water and boil for 1 ½ minutes. Remove the tail from the water and place it in the ice bath. Allow claws to boil 1 ½ minutes longer. Remove and place in the ice bath. 

Step 4:

On a chopping board, shell lobster tail and claws. Discard shells. Roughly chop into pieces.

Step 5:

Add lobster and lime juice to a medium bowl. Toss to combine. Chill in the refrigerator for 1 hour.

Step 6:

When ready to eat, remove from the refrigerator. Add onion, cilantro, and jalapeño, and toss to combine. Arrange on a plate or in a serving glass. Drizzle with olive or avocado oil and top with flaky sea salt. Serve with saltines, tortilla, or plantain chips and enjoy immediately. 

Step 7:

Notes: 

• Do not overcook the lobster. The ice bath stops the cooking process. The meat should not be cooked all the way, just to about 75%. The meat will be slightly translucent in the center, but the lime juice during the marinating process will finish cooking. 
• To keep the lobster tail meat from curling up during cooking, place two skewers through the lobster tail lengthwise prior to boiling. 
• If you are using red onion and prefer a milder taste, place it in a bowl of salted warm water and let it sit for about 10 minutes. Drain, rinse well with cold water, and pat dry.