Japanese Lobster Salad with Spicy Ponzu Sauce

Courtesy of our friends at Gidney Fisheries


  • Lobster Tails and Claws - 2-4 oz each - Thawed

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  • Avocado
  • Honey-crisp apple - sliced
  • English Cucumber
  • Pickled Ginger
  • Serrano Chili
  • Scallion - chopped
  • Sesame Seeds
  • Shiso Leaves
  • Thai Basil
  • Sesame Oil
  • Sweet Chili sauce - 250 ml
  • Ponzu Vinegar - 100 ml
  • Soy Sauce - 100 ml
  • 1 Thai chili
  • 1 Garlic Clove
  • 1 Tsp Ginger - Chopped


  • 1

    Prepare the Spicy Ponzu Sauce. Combine last 6 ingredients in a blender; puree, then pass through a fine sieve and reserve.

  • 2

    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.

  • 3

    For assembly. Begin assembling in mixing bowl. Combine lobster, avocado, apple & cucumber; add enough spicy ponzu to coat.

  • 4

    Transfer to two plates, layering the lobster, avocado, cucumber & apple carefully. Spoon over ponzu to taste. Garnish with pickled ginger, chopped scallion, Shiso leaves, Thai basil, and sesame oil.

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