Chilled Lobster Kinilaw

Name: Chilled Lobster Kinilaw
Yield: Serves 4
Cuisine: Philippines
Ingredients: 2 tablespoons chopped fresh cilantro or basil; 1 recipe Tomato Granita (at left), for serving; 3 tablespoons kalamansi lime or regular lime juice; 3 tablespoons olive oil; Two 1¼-pound lobsters, steamed, flesh cut into bite-size pieces; 1 large cucumber, peeled, seeded, and diced; 1 cup diced honeydew melon; ¼ teaspoon salt; Pinch of freshly ground black pepper; 1 cup diced jicama; 3 tablespoons rice vinegar

Preparation info

Serves
4

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.

Ingredients

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

Asia
Philippines
Starter
Gluten-free
South East Asia

Method

In a large serving bowl, combine the lobster meat, cucumber, melon, jicama, and cilantro.
To make the vinaigrette, place the oil in a medium bowl. Whisk in the kalamansi juice, vinegar, and salt and pepper.
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