DECONSTRUCTED CALI LOBSTER SALAD

By [e-mail]

Ingredients

• 1 can of cooked lobster meat, drained
• Juice of 1/2 a lemon
• 1 tsp seasoned rice wine vinegar
• 1/2 English cucumber, about a 4 inch piece, washed and finely diced
• 1 tbsp sushi ginger, drained, minced
• 2 avocados, halved, pit removed (see TIP)
• VINAIGRETTE
• 2 tsp toasted white sesame seeds
• 1 tsp toasted sesame oil
• 2 tbsp seasoned rice wine vinegar
• 1 tsp ponzu sauce
• 2 tbsp neutral flavored oil such as canola
• 8 cups baby arugula
• Black sesame seeds for garnish
• Caviar or salmon roe (optional)
• 4 tbsp wasabi peas
• PONZU SAUCE
• 1/4 cup low-sodium soy sauce
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 tablespoon sweet rice wine
• 1/8 teaspoon crushed red pepper

Preparation

Step 1

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 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 center of the arugula and fill with lobster mixture. Garnish with black sesame seeds, a reserved lobster claw and a pinch of roe.
7 Sprinkle about l tbsp of wasabi peas over each plate, depending on taste.