Lobster Shiitake Salad With Spicy Lemon Dressing Recipe

Prepare mushrooms

Trim stems from shiitake mushrooms and thinly slice caps. If you used some shiitakes raw in the salad, reserve the remainder (about 1/2 cup) for sautéing.

Sear mushrooms

Heat a medium skillet over medium-high heat. Add 1 tsp neutral oil and 1 tbsp unsalted butter. When butter is foaming, add the sliced shiitakes in a single layer. Cook without moving for 1–2 minutes to develop color, then stir and cook another 1–2 minutes until tender and edges are golden.

Finish mushrooms

Add 1/2 tsp light soy sauce and 1/2 tsp lemon zest to the pan; toss for 15–30 seconds to coat and deglaze. Season with a pinch (about 1/16 tsp) black pepper. Remove from heat and let cool slightly.

In a small bowl or jar, combine 3 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1 tsp light soy sauce, 1 tsp rice vinegar, and 1 tsp honey or agave.

Add grated ginger (1 tsp), minced garlic (1 clove), 1/2 tsp Sriracha (or to taste), 1/2 tsp toasted sesame oil, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously (or shake in a jar) until emulsified and slightly thickened. Taste and adjust: add more honey for sweetness, more Sriracha for heat, or another 1/2 tsp soy for umami.

Prepare lobster: If lobster meat is refrigerated in larger pieces, chop into bite-size pieces about 1/2 inch. Pat dry with paper towel to remove excess moisture so dressing will adhere.

Prepare vegetables: In a large bowl toss 4 cups mixed baby greens, 1/2 cup thinly sliced cucumber, thinly sliced radishes (from 4 radishes), 2 tbsp sliced scallions, and 2 tbsp chopped cilantro.

Warm mushrooms and lobster (optional step for contrast): If you prefer a warm element, briefly toss the slightly cooled sautéed shiitakes with the lobster in the skillet over low heat for 30–45 seconds just to warm through, then remove from heat. (If you prefer fully cold salad, skip warming and add mushrooms cold.)

Dress the salad: Add the chopped lobster and sautéed shiitakes to the bowl with greens. Drizzle about 3–4 tbsp of the spicy lemon dressing over the salad (start with less; you can add more). Gently toss with tongs to coat, taking care not to break up the lobster pieces.

Plate and garnish: Divide salad between 2 plates. Fan avocado slices (if using) over the top, sprinkle 1 tsp toasted sesame seeds and additional scallion if desired. Finish with a light pinch of flaky sea salt over the lobster for brightness and a small grind of black pepper.