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

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