Living room toast with Schramsberg Brut Rosé
Living room toast with Schramsberg Brut Rosé

Tobiko Tempura Lobster With Ginger Watermelon Sauce And Cucumber Namasu Salad

Serve with J. Schram Rosé

Ingredients

Tobiko Tempura Lobster

  • 2 cups raw lobster meat, cut into 1/2″ cubes
  • 1 cup rice flour
  • 2 cups club soda
  • 1 tablespoon Tobiko caviar

Ginger Watermelon Sauce

  • 3 cups watermelon juice
  • 1 teaspoon minced ginger
  • 1 tablespoon sushi vinegar
  • 1 tablespoon canola oil

Cucumber Namasu Salad

  • 1 cup English cucumber, cut in extra fine slices
  • 1 teaspoon minced ginger
  • 2 tablespoon daikon, very fine julienne
  • 2 tablespoon sugar
  • 1 1/2 tablespoon rice vinegar
  • 1/4 teaspoon lemon rind
  • 1/2 teaspoon fish sauce
  • 1 tablespoon sea salt

Preparation

  • Combine rice flour and Club soda in bowl. Add Tobiko.
  • Dip lobster pieces into tempura batter and deep fry until crisp. Remove and drain on paper towels.
  • In saucepan, add ginger to watermelon juice and reduce over high heat to 1/2 cup.
  • Strain and mix with sushi vinegar and canola oil.
  • Mix all ingredients and season to taste with sea salt.

 

Submitted by Chef Lou Trope, Coronado Island Marriott, Coronado, CA

View recipe PDF