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Recipe Detail Page
Deconstructed Cali Lobster Salad
Early Summer 2013
If you’re a purist and have the time, go ahead and start with live lobsters. Steam or poach, let cool, then pull every last scrap of sweet meat for this gorgeous and hearty salad. Ponzu is a Japanese condiment that adds a salty citrus tang; you will find it in the Asian foods aisle. No ponzu? No problem. Substitute with ½ tsp (2 mL) soy sauce and the juice of half an orange.
Serves 4
1 can (320 g) of cooked lobster meat, drained
Juice of ½ a lemon
1 tsp (5 mL) seasoned rice wine vinegar
¼ English cucumber, about a 4 inch (10 cm) piece, washed and finely diced
1 tbsp (15 mL) sushi ginger, drained, minced
2 avocados, halved, pit removed (see TIP)
VINAIGRETTE
2 tsp (10 mL) toasted white sesame seeds
1 tsp (5 mL) toasted sesame oil
2 tbsp (30 mL) seasoned rice wine vinegar
1 tsp (5 mL) ponzu sauce
2 tbsp (30 mL) neutral flavoured oil such as canola or grapeseed
8 cups (2 L) or 1 box (14.2 g) baby arugula
Black sesame seeds for garnish
Tobiko, caviar or salmon roe (optional)
4 tbsp (60 mL) wasabi peas
1 Drain lobster, squeezing out as much of the absorbed liquid as possible. Add lobster to a large bowl. Set aside 4 of the prettiest claws for garnishing.
2 To the lobster meat, add lemon juice, rice wine vinegar, cucumber and sushi ginger.
3 Slice avocados in half, lengthwise, removing the pit. With a paring knife, score the avocado flesh up and down, then across. Slide a soup spoon between the skin and the flesh and gently scoop out the scored flesh (it will fall out pre-diced). Do this right into the bowl with the lobster mix. Gently stir to blend the lobster mix well. Set aside.
4 In a small bowl, make the vinaigrette by whisking together white sesame seeds, sesame oil, rice wine vinegar, ponzu and neutral oil.
5 Toss arugula with the vinaigrette and arrange on 4 plates.
6 Place avocado shells in the centre of the arugula and fill with lobster mixture. Garnish with black sesame seeds, a reserved lobster claw and a pinch of tobiko.
7 Sprinkle about 1 tbsp (15 mL) of wasabi peas over each plate, depending on taste.
Serves 4
TIP When shopping for avocados pick fruit that gives a little when pressed but is still quite firm. When cutting it in half and pitting, you should feel the edge of the knife against the pit as you glide around it. Twist the two halves apart, and remove the pit. Try to handle gently!
