Lobster Crudo Recipe
Cold-smoked raw, shell-on lobster tail served with black sesame purée, Tokyo turnip, a white Philippine seaweed called guso, and a lobster chile salt made by dehydrating roasted lobster shells and fermented sweet and hot chiles.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Crudo Ingredients
Method
Preparation Directions
Prepare Lobster
Cold-smoke the lobster tails for about 30 minutes, then chill in the refrigerator until ready to serve.
Make Black Sesame Purée
Toast black sesame seeds in a pan until fragrant. Blend with a little water until smooth. Adjust consistency as needed.
Prepare Tokyo Turnip
Thinly slice Tokyo turnips and set aside for garnish.
Prepare Guso Seaweed
Rinse guso seaweed in cold water and drain well.
Make Lobster Chile Salt
Dehydrate lobster shells in a low oven until fully dried. Blend dried shells with roasted sweet and hot chiles and salt until finely ground.
Assemble the Dish
Place cold-smoked lobster tails on a plate, drizzle with black sesame purée, top with sliced Tokyo turnips and guso seaweed, and sprinkle with lobster chile salt.