Chilled Lobster Kinilaw

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This dish actually uses cooked lobster, so it will appeal to those who don’t like the typical raw treatment of kinilaw.


    • Two 1¼-pound lobsters, steamed, flesh cut into bite-size pieces
    • 1 large cucumber, peeled, seeded, and diced
    • 1


    1. In a large serving bowl, combine the lobster meat, cucumber, melon, jicama, and cilantro.
    2. To make the vinaigrette, place the oil in a medium bowl. Whisk in the kalamansi juice, vinegar, and salt and pepper.
    3. Lightly dress the lobster mixture with the vinaigrette. Spoon about ½ cup of the tomato granita in each of 4 small dessert bowls or martini glasse