Pan Asian Rock Lobster Salad

Recipe supplied by Jeff Mora,  Owner - Carnivale Restaurant;  Monterey, CA
serves 4 as a starter

Ingredients

4 Western Australia rock lobster tails - 8-12 oz., shelled, split in half
2 cups sweet soy sauce
1 cup yellow curry oil
1 tablespoon curry powder from oil
2 oz. curry oil
1 tablespoon sesame oil

Salad

1 zucchini, julienned
1 yellow squash, julienned
1 red onion, julienned
1 mango, julienned
4 oz. Napa cabbage, chiffonade
4 oz. Bok Choy, chiffonade
1 B cilantro, chopped
1 bunch green onion, chopped
2 cups fried wontons, julienned

Dressing

1 bunch cilantro leaves only
1 bunch green onion
1 jalapeno, seeded
2 tablespoons sugar
2 tablespoons sesame oil
1 cup peanut oil or olive oil
3 oz. seasoned rice vinegar
2 oz. soy sauce
1 egg yolk (optional)
 

To make

Lobster

1. In a mixing bowl, combine sweet soy, 1 cup curry oil and 1 tablespoon curry powder.
2. Place lobster in and marinate for 1-3 hours.  Remove from marinade.
3. Heat the 2 oz. curry oil in a large sauté pan over medium heat.
4. Add tails and brown on all sides, be careful not to burn, the soy has a high sugar content and will caramelise the lobster quickly.
5. Finish cooking in the pan or place in 350 degree over for 5-8 minutes.  Set aside.

Yellow curry oil

1. place a medium sauce pan over high heat. 
2. Add 1 cup yellow curry powder, 1 tablespoon anise seed and 4 oz. diced onion and toast moving with a wooden spoon until you smell a strong aroma - about 2 minutes. 
3. Add oil and simmer over low heat for an hour.  Remove from heat, place in a stainless steel pan or glass jar.  Cool.  Keep refrigerated.

Salad & Dressing

1. Place all dressing ingredients in the blender except oil, puree until smooth then slowly add the oil.
2. Toss half with the salad in a bowl with half the wontons.
3. Taste and add more dressing if needed.
4. Place in the centre of the plate, top with two pieces of lobster, garnish with wontons, sesame seed and cilantro.
5. Drizzle plate with remaining dressing.