Combine all ingredients and blend thoroughly in a food processor or with a stick blender. Dressing will last two weeks refrigerated.
Arrange lobster medallions and radish on a platter just overlapping and in an organic manner.
Place watercress, herbs, edamame and cherry tomatoes evenly across the lobster and radish.
Finish with finger lime slices and pearls and a tiny drizzle of chilli oil to taste.
Drizzle with Ponzu and Lime dressing, reserving some to serve at the table.
Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.
To find out more and to pre-order click on the link below.