This lobster salad recipe was inspired by my visit to a small ramen shop here in Seattle. Their menu was short and sweet. It had 2 appetizer options and 2 ramen choices, that was it!
With such a small menu, you know the food is going to be good. I imagine they spent all their time mastering the same dishes to get the perfect flavor and texture. I ended up ordering the lobster salad and when the dish arrived, I realized it followed the same trend of simplicity. Simple, but full of flavor.
I tend to overcomplicate my food, so this dish was a good reminder that simple does not mean bland. When you already have ingredients that pair well together, you really don’t have to do anything extra to make it taste amazing.
Of course, you can’t be sloppy, especially with lobster. If you overcook it, it’ll end up chewy. Once you nail the lobster, you just need to mix everything together.
Serving the nori strips on the side keeps it from getting soggy. The nori should still be crisp when you put lobster in it. Fold the nori so that you create a little taco shell for the salad to rest in. Enjoy!
Keep your lobster on your nori, not the floor,
Your favorite alternative chefs, K & T
Ingredients
- 6 oz lobster tails 2 small tails or 1 large tail
- 1 tsp fresh lemon juice
- 1 tbsp Japanese mayonnaise
- Sriracha to taste
- Salt to taste
- 1 tbsp Chives diced
- ½ tsp Tobiko
- Nori Strips cut into 1” x 2” sheets (to serve)
Instructions
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Cook lobster tails as desired. We choose to steam ours like so:
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Place a steamer basket into a pot along with enough water to fill up to the bottom of the steamer. Cover with a lid and bring the water to a boil.
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Once boiling, add the lobster.
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Cook until tails are bright red and meat is tender (~6 minutes, or 1 minute per oz)
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Dice up the lobster meat and place into a small bowl. Add lemon juice and toss together.
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Stir in the mayonnaise, then add sriracha and salt to taste.
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Stir in the chives and tobiko.
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To serve, place a small amount of lobster salad onto a nori square and enjoy!