STEAMED LOBSTER WITH PONZU AND LIME
Prep Time30 minsCook Time10 minsTotal Time40 mins
 1 western rock lobsters, steamed, shelled sliced into thin medallions
 5 radish, sliced very finely
 8 yellow cherry tomatoes, sliced into thin rings
 1 cup watercress
 1 punnet micro herbs
 ½ cup edamame beans, cooked in boiling water for 2 minutes and chilled
 4 finger limes, two sliced into rings, two with pearls removed and reserved for serving
 Chilli oil for colour and heat
Ponzu and Lime Dressing
 3 tbsp ponzu sauce
 1 lime, juiced
 1 tsp sunflower oil
 ½ tsp toasted sesame oil
 2 2 kaffir lime leaves, finely shredded
TO PREPARE
Dressing
1

Combine all ingredients and blend thoroughly in a food processor or with a stick blender. Dressing will last two weeks refrigerated.

TO PLATE
2

Arrange lobster medallions and radish on a platter just overlapping and in an organic manner.

3

Place watercress, herbs, edamame and cherry tomatoes evenly across the lobster and radish.

4

Finish with finger lime slices and pearls and a tiny drizzle of chilli oil to taste.

5

Drizzle with Ponzu and Lime dressing, reserving some to serve at the table.

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