Japanese Lobster Salad
This recipe uses our finest HPP (High Pressure Processed) raw lobster meat (Naked Lobster!). Please feel free to contact us for more details or to place an order.
Naked Lobster (tails & claws: 2-4oz each, knuckles, legs – thawed)
Spicy Ponzu Sauce (see below)
Avocado (half; sliced)
Honey-crisp Apple (one; sliced)
English cucumber (quarter; sliced)
Serrano chili (sliced; can sub jalapeño)
Sweet Chili Sauce (250ml)
100ml Ponzu Vinegar
(can substitute seasoned rice vinegar)
100ml Soy Sauce
One thai chili
One clove garlic
One teaspoon chopped Ginger
Combine all ingredients in blender; puree, then pass through a fine sieve and reserve.
Steam lobster pieces until reaching an internal temperature of 73° C / 165° F (approximately 3-4 minutes). Reserve and chill. Slice tail into large bite-size pieces.
Begin assembling in mixing bowl. Combine lobster, avocado, apple & cucumber; add enough spicy ponzu to coat.
Transfer to two Japanese bowls, layering the lobster, avocado, cucumber & apple carefully. Spoon over ponzu to taste. Garnish with pickled ginger, chopped scallion, Shiso leaves, Thai basil & sesame oil.