Lobster King Recipe

Prepare lobster

If using live lobster tails, cook briefly (boil or steam 3–4 minutes) until just opaque, then cool quickly in an ice bath. Remove meat from shells and pat dry. Hold whole pieces about 3–4 oz each. Keep chilled until ready to batter and fry.

Pick and dress crab meat

In a bowl, gently combine the lump crab meat with 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp soy sauce, 1/2 tsp sesame oil and optional 1/2 tsp hot sauce. Season lightly with salt and fold to keep lumps intact. Chill until plating.

Slice avocado & cucumber

Peel and slice the avocado into even slices. Julienned the English cucumber into thin matchsticks. Toss cucumber with a pinch of salt and a few drops of lemon to keep it fresh.

Portion salmon

Cut the salmon fillet into four 2-oz portions (approx. 1/2–3/4 inch thick). Pat dry and season both sides lightly with salt and 1/4 tsp black pepper.

Make cold batter

In a bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp kosher salt and 1/2 tsp black pepper. Add the cold sparkling water and egg and whisk briefly—do not overmix; a few lumps are fine. Add a couple of ice cubes to keep the batter chilled (remove before using). Set up a shallow tray with 1/2 cup panko breadcrumbs for light finishing.

Heat oil

Pour neutral frying oil into a heavy pot or deep fryer to a 3–4 inch depth (about 2 cups). Heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter—it should sizzle and rise immediately.

Batter and fry lobster

Working quickly, dip each prepared lobster tail meat into the cold batter, let excess drip off, then gently press into panko breadcrumbs for a light crust (optional step for extra texture). Carefully lower into the hot oil and fry 1.5–2.5 minutes until golden and crisp. Do not overcrowd the pot. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Finish with a pinch of flaky sea salt.

Sear salmon

Heat 1 tbsp olive oil in a nonstick or stainless skillet over medium-high heat until shimmering. Place salmon portions presentation-side down and press gently for 10 seconds to ensure even contact. Sear 1.5–2 minutes on the first side until a golden crust forms, then flip and cook another 30–60 seconds for a medium-rare center. Remove from pan and rest 1 minute. If you prefer fully cooked, add another 30–60 seconds on the second side.

Dress crab (finish)

Taste the crab mixture and adjust seasoning with salt, lemon or soy if needed. Fold gently and keep chilled until plating; you can warm briefly in a pan on low for 20–30 seconds if a warm crab component is desired (don’t overcook).

On each serving plate, arrange a bed of julienned cucumber and a few microgreens or baby arugula in the center.

Fan 4–5 avocado slices alongside the cucumber. Place one seared salmon portion on the bed, leaning against the avocado.

Nestle the dressed crab meat next to the salmon in a small quenelle or loose mound.

Place one deep-fried lobster piece on top or beside the salmon for height and contrast.

Finish with a light drizzle of truffle oil (about 1/2 tsp per plate) over the avocado and a few drops around the plate. Scatter toasted sesame seeds, a pinch of flaky sea salt and a crack of fresh black pepper over the lobster and salmon. Garnish with sliced scallions.

Serve immediately while the lobster is still crisp and the salmon slightly warm. Provide lemon wedges on the side if desired.