Japanese Lobster Salad
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This is one of my favorite dishes to make when I want something elegant but quick. Fresh lobster meat combined with crisp vegetables and a zesty Japanese dressing creates a restaurant quality salad in under an hour. The beauty of this recipe is its simplicity and speed, making it perfect for weeknight dinners or impressing guests without hours in the kitchen. Ginger, the star of our dressing, isn't just delicious but also aids digestion and reduces inflammation. You'll love how the wasabi adds a subtle kick while sesame seeds bring a wonderful nutty richness to every bite.
Ella x
Ingredients
- 400lobster meat
- 200carrots
- 150red bell pepper
- 100cucumber
- 20sesame seeds
- 50soy sauce
- 25sake
- 25rice vinegar
- 5ginger
- 2wasabi
- 10sesame oil
- 1salt
- ½black pepper
Detail level
Instructions
- 1
In a medium-sized bowl, whisk together soy sauce, sake, rice vinegar, ginger, and wasabi until well combined.
Tip: Use a small whisk or a spoon to avoid lumps.
- 2
Add the carrot and red bell pepper to the bowl and toss gently to coat with the dressing.
Tip: Be gentle to avoid bruising the vegetables.
- 3
Add the cucumber to the bowl and toss gently to coat with the dressing.
Tip: Don't overmix to preserve the crunchiness of the cucumber.
- 4
Add the lobster meat to the bowl and gently toss to combine with the vegetables and dressing.
Tip: Be gentle to avoid breaking the lobster meat.
- 5
Sprinkle the sesame seeds over the top of the salad and toss gently to combine.
Tip: Use a light touch to avoid scattering the sesame seeds.
- 6
Drizzle the sesame oil over the top of the salad and toss gently to combine.
Tip: Use a light touch to avoid overpowering the salad.
- 7
Season with salt and black pepper to taste.
Tip: Adjust the seasoning to your liking.
- 8
Serve immediately and enjoy!
Tip: This salad is best served fresh, but it can be stored in the refrigerator for up to 2 hours before serving.
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