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

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

TO PLATE

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.

STEAMED LOBSTER WITH PONZU AND LIME

Grab your Christmas Crays!