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Fried Lobster With Asian Slaw and Spicy Ponzu Sauce

Makes 2 servings

ASIAN SLAW

• 1 cup shredded red cabbage
• 1/4 cup sliced red onion
• 1/4 cup carrots, cut in matchsticks
• 1/2 cup cilantro leaves
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil

LOBSTER

• 1 (1 1/2-pound) spiny lobster, halved
• Kosher salt and black pepper, to taste
• 1 cup potato starch
• Peanut oil, for frying

SPICY PONZU SAUCE

• 1 tablespoon fresh lemon juice
• 2 tablespoons rice vinegar
• 1/4 cup fresh orange juice
• 1 whole jalapeño, sliced
• 1/2 fresh lemon, sliced in wedges

Make Asian slaw by mixing red cabbage, red onion, carrots and cilantro in a bowl. Drizzle with lime juice, rice vinegar, soy sauce, honey and sesame oil. Toss to combine. Keep cool.

Clean lobster by rinsing the head and pat dry. Season with kosher salt and fresh ground pepper. Dredge both sides of the lobster in potato starch and shake off excess. In a deep fryer or large pot, heat peanut oil to 375 degrees. Fry lobster for 8 minutes. Set aside.

To make Spicy Ponzu, in a bowl whisk together lemon juice, rice vinegar, orange juice and jalapeño slices.

To serve, pile the Asian slaw in the middle of a serving plate and rest the halves of the fried lobster on top. Drizzle with Spicy Ponzu Sauce and a squeeze of lemon, and serve.

(From Chef Tim Johnson of Zenbu, La Jolla.)

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