Japanese Lobster Salad with Spicy Ponzu Sauce

Directions:

• 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.