Nova Scotia Lobster Crudo

Name: Nova Scotia Lobster Crudo
Cuisine: Canadian
Ingredients: 6.5 oz/4 Pomelo segments, cut in three; ½ each Dragon fruit, peeled, diced into 20 pieces; 12 Persian Cucumbers, shaved; 4 Cherry Tomatoes, halved; ¼ Medium Taro, matchsticks; 1 Small Asian pear, matchsticks; ¼ each Daikon, matchsticks; 2 Baby Rainbow carrots, peeled - use; ¼ head Romanesco, shaved; ½ medium red onion, sliced; 1 Small Celery, stalk, peeled; 2 Scallions, cut on the bias; 12 Mint sprigs; 2 oz Pickled Ginger; 2 tbsp Sesame seeds, toasted; 12 Cashews, toasted; 1 tsp Shallot, small dice; ½ tsp Garlic, crushed; Champagne Vinegar, to taste; ¾ tsp Ponzu Soy; ½ tsp Plum Sauce; ¾ tsp Lemon Grass, whole crushed; ¼ tsp Yuzu Powder; ¼ tsp Yuzu Juice; ¼ tsp Lemon Curd; ½ tsp each Orange zest, juice, segment; ½ tsp each Orange zest, juice, segment; ½ tsp each Lemon zest, juice, segment; ½ tsp each Lemon zest, juice, segment; ¼ tsp/1 g each Lime zest, juice, segment

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

6.5 oz/4 Pomelo segments, cut in three
½ each Dragon fruit, peeled, diced into 20 pieces

Americas
Canada
Starter
Fish course
Gluten-free
Pescatarian

Method

Prepare plum sauce - Combine the shallot, garlic, mustard, vinegar, sugar, yuzu, juices & zests in a bowl. Slowly whisk the oil into the citrus mixture to form an emulsion. Season to taste & add the crushed lemongrass sticks. Cover with plastic wrap & allow to macerate for 36 hours before using.

To serve, arrange pomelo, dragon fruit & lobster sashimi on a platter. Finis