Rock Lobster Cake

Lobster cake (one serving)

• 100g rock lobster meat
• 1 egg white
• 20g breadcrumbs
• 1 pinch salt
• 1 pinch of ground black pepper
• 1 pinch lemon zest

Salad
• Rocket salad
• mizuna
• red coral
• cherry tomatoes
• carrot
• white radish
• cucumber
• extra-virgin olive oil
• balsamic vinegar

Aioli
• 15g Thai seafood dipping sauce
• 30g mayonnaise

Method
For the lobster cake, first finely chop or mince lobster meat then mix with egg white, seasoning and breadcrumbs. The cake should be firm but not hard. Sear the cake in a hot frying pan or griddle with a squirt of oil until a golden brown crust forms on each side then remove from heat.

Pick the salad leaves into small pieces and finely julienne the carrot and radish. Toss with balsamic and olive oil. Arrange salad on the plate with rolled cucumber slices, and then lay the warm lobster cake on top a spoon full of aioli.