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 List
1 whole cooked lobster (about 400–500g), meat removed and chopped
1 cup finely shredded wombok (Chinese cabbage)
1/2 small red capsicum, thinly sliced
1/2 small carrot, julienned
1/2 small cucumber, julienned
1 spring onion, thinly sliced
1 tablespoon coriander leaves, chopped
1 tablespoon toasted sesame seeds
2 tablespoons mayonnaise
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
1/2 teaspoon honey
Steps
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.
In a small bowl, whisk together the mayonnaise, sesame oil, rice wine vinegar, sweet chilli sauce, and
grated ginger until smooth and well combined. This will serve as the dressing for the slaw.
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.
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.
Arrange the slaw on a large serving platter or individual plates. Top with the chopped cooked
lobster meat, ensuring it is evenly distributed.
Garnish the dish with freshly chopped coriander leaves and lime wedges. Serve immediately and enjoy this refreshing Lobster with Asian Slaw.
