Asian Lobster Salad with Fried Wonton Ribbons

Total Time:
22 min
20 min
Inactive Prep:
2 min
4 servings


  • 5 cups canola oil
  • 1 pound blanched and chopped lobster meat from claws and tails
  • 2 teaspoons sesame oil, divided
  • 1 teaspoon toasted black sesame seeds
  • 1 teaspoon soy sauce
  • 2 teaspoons ponzu
  • 2 teaspoons hot chili sauce (recommended: Sriracha)
  • Salt and freshly ground black pepper
  • 1 teaspoon fish sauce
  • 2 cups fresh assorted seaweed
  • 1 teaspoon toasted sesame seeds
  • 1 package wonton wrappers, julienned


In a large Dutch oven, bring oil to 325 degrees F. In the meantime, in a large bowl, combine the lobster, 1 teaspoon of the sesame oil, black sesame seeds, soy sauce, ponzu, hot chili sauce, salt and pepper and fish sauce. In a medium bowl, combine seaweed, remaining sesame oil and sesame seeds and toss to coat. Place the wontons in the oil and fry until golden brown, about 1 minute. Remove from oil to a paper towel lined plate and sprinkle with salt.

To assemble, divide seaweed salad onto 4 plates and top with lobster salad. Garnish with wonton crisps and serve immediately.