Seafood Recipes

Lobster With AsianSlaw

Cooked lobster meat is piled onto a crisp Asian slaw of cabbage, carrot and snow peas with sesame and soy.

Lobster With Asian Slaw
2 People
Serves
20 Mins
Prep Time
0 Mins
Cook Time
Medium
Difficulty
Asian Fusion
Cuisine
The Recipe

About This SeafoodDish

Elevate your meals with this Lobster with Asian Slaw recipe, combining tender cooked lobster with a vibrant, crunchy slaw infused with bold Asian flavours. Perfect for a light lunch or gourmet dinner, this dish is easy to prepare and guaranteed to impress. The sweetness of the lobster pairs beautifully with the tangy and refreshing slaw. Order premium cooked lobster online from Pearl Seafoods and enjoy fast, reliable delivery across Sydney. Create restaurant-quality meals in the comfort of your own home.

Ingredients

  1. 1 whole cooked lobster (about 400–500g), meat removed and chopped
  2. 1 cup finely shredded wombok (Chinese cabbage)
  3. 1/2 cup shredded red cabbage
  4. 1/2 small red capsicum, thinly sliced
  5. 1/2 small carrot, julienned
  6. 1/2 cup trimmed snow peas
  7. 1 spring onion, thinly sliced
  8. 1 tablespoon coriander leaves, chopped
  9. 1 tablespoon toasted sesame seeds
  10. 2 tablespoons mayonnaise
  11. 1 teaspoon sesame oil
  12. 1 teaspoon rice vinegar
  13. 1/2 teaspoon soy sauce
  14. 1/2 teaspoon honey

Method

  1. Start by preparing the cooked lobster. Remove the
    meat from the shell by cutting the lobster in half lengthways with a sharp knife. Carefully extract the tail and claw meat, and chop it into bite-sized pieces. Set aside.
  2. In a small bowl, whisk together the mayonnaise, sesame oil, rice vinegar, soy sauce and honey until smooth and well combined. This will serve as the dressing for the slaw.
  3. In a large mixing bowl, combine the
    shredded red cabbage, Chinese cabbage, grated carrots, spring onions, sliced red capsicum, and trimmed snow peas. Toss gently to mix the vegetables evenly.
  4. Pour the dressing over the vegetable mixture
    and toss until the slaw is well coated. Adjust seasoning with salt and pepper to taste, if necessary.
  5. Arrange the slaw on a large serving platter or individual plates. Top with the chopped cooked
    lobster meat, ensuring it is evenly distributed.
  6. Garnish the dish with freshly chopped coriander leaves and lime wedges. Serve immediately and enjoy this refreshing Lobster with Asian Slaw.
From Our Kitchen

Chef's Tip

Great Lobster with Asian Slaw is all about contrast — sweet, delicate lobster paired with crisp vegetables and a punchy, aromatic dressing. Keep the slaw light and vibrant so it doesn’t overpower the seafood, and fold the lobster through gently or top just before serving to preserve its tenderness, creating a fresh, restaurant-style balance of texture and flavour.

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NUTRITION

NutritionPerServing

  • Calories 330 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 8.0 g
  • Protein 28.0 g
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