Lobster and soba salad with ponzu dressing

lobster and soba salad with ponzu dressing


Ponzu dressing


1.Using vegetable peeler, slice carrots and daikon into ribbons, cut ribbons in half lengthways. Cut green onions into 10cm lengths, cut each piece in half lengthways. Place vegetables in large bowl of iced water, refrigerate 30 minutes.
2.Make ponzu dressing. Combine ingredients in screw-top jar, shake well.
3.Cook soba in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain. Place soba in large bowl, toss gently with three-quarters of the dressing.
4.Cut lobster tails in half lengthways, remove vein. Divide drained vegetables among serving plates, top with soba and lobster tails, drizzle with remaining dressing, sprinkle with seaweed.

Used extensively in Japanese cooking, daikon has a sweet, fresh flavour without the sharp bite of the more common red radish. It can be used raw in salads and as a garnish, or cooked in various ways. Green tea soba are Japanese noodles made from buckwheat flour and green tea; they are available from most Asian food stores.