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.