Korean Lobster Salad

Instructions

1. 1

   In a large bowl, combine lobster meat, red cabbage, carrots, cucumber, and green onions.

   Tip: Make sure to wash and dry the lettuce leaves before using.

2. 2

   In a small bowl, whisk together sesame oil, soy sauce, lime juice, sugar, grated ginger, and sesame seeds.

   Tip: Don't overwhisk the dressing, or it will become too thick.

3. 3

   Pour the dressing over the lobster mixture and gently toss to combine.

   Tip: Adjust the seasoning to taste.

4. 4

   Sprinkle furikake over the top and toss again to combine.

   Tip: This will add a nice umami flavor to the salad.

5. 5

   Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: You can also prepare the dressing and lobster meat ahead of time and store them separately.

6. 6

   Just before serving, stir in the rice vinegar.

   Tip: This will help to balance out the flavors.

7. 7

   Serve immediately and enjoy!

   Tip: You can garnish with additional sesame seeds and green onions if desired.

8. 8

   To make the salad more substantial, you can add cooked rice or noodles to the bowl.

   Tip: This will also help to soak up the flavorful dressing.