Lee Jae-hoon's Lobster Salad

Name: Lee Jae-hoon's Lobster Salad
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: meat from 1 lobster; 1/2 onion; 1 orange; 1/2 lemon; 2 tbsp olive oil; balsamic glaze, as needed; salt, to taste; black pepper, to taste

A fresh lobster salad that whets the appetite with sweet and tangy orange, lemon, and balsamic glaze

15 min Difficulty Easy Salads & light meals

Main ingredients

lobster onion orange lemon olive oil balsamic glaze

Ingredients needed

Shop ingredients on Coupang(Ad)

lobster onion orange lemon olive oil balsamic glaze

Did you cook this?

How did it turn out when you followed this recipe?

Your cooking experience helps everyone find recipes they can trust.

Loading cooking feedback…

Striker Chef's Spicy Mango Smoothie Lobster Salad

An exotic fine dining dish featuring plump lobster served with a spicy and refreshing mango smoothie sauce made from blended lime, chili, and ginger.

20 minNormalSalads & light meals

lobster tailthymebay leafwhole peppercornslime

high-end fine diningThai-stylehealthy meal

Striker Chef's Lobster Tail Confit Salad

Lobster tails gently cooked in low-temperature oil to maximize their plumpness, served with a tangy and spicy lime dressing over a mango salad.

40 minHardSalads & light meals

lobster tailthymelimeolive oilapple mango

home partyhealthy mealsuper easy

2 servings

Recipe

Finely chop the onion and sauté in a pan with olive oil until the sharpness mellows and it turns sweet. Let cool.
Peel the orange and cut out the flesh into bite-sized segments.
Cut the blanched lobster meat into large bite-sized pieces.
Spread the sautéed onion on a plate and arrange the lobster meat and orange segments attractively on top.
Squeeze fresh lemon juice evenly over the entire dish.
Drizzle olive oil and balsamic glaze in a spiral pattern to finish.

Sauté chopped onion briefly and let cool. Prepare the orange and lobster meat.
Arrange the sautéed onion, lobster, and orange attractively on a plate.
Finish with a drizzle of lemon juice, olive oil, and balsamic glaze.

Cooking tips

Sautéing the onion briefly instead of using it raw reduces its sharpness and enhances its savory depth.
Removing the white pith from the orange and using only the flesh ensures a much smoother texture.