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Catalina Lobster Carpaccio,Watermelon Radish, Cucumber, Wasabi, Yuzu Gelée, Sesame Tuille

2 Servings


1 5-pound Catalina lobster, tail meat removed
1/2 watermelon radish, peeled, cut into matchsticks
1/4 English cucumber, peeled, seeded, cut into brunoise
1/2 t wasabi, peeled, freshly grated
5 sheets gelatin, bloomed
1/2 C sugar
3/4 C water
2 C yuzu juice (1/2 lemon juice and 1/2 lime juice works well too)
1/4 C + 3 T flour
1 t salt
4 oz butter, softened
2 egg whites
1 T sesame seeds
lemon oil
to taste salt and peppe


  • Combine gelatin, 1/2 cup sugar, water and yuzu juice in sauce pot and dissolve gelatin on medium heat, being careful not to boil.
  • Once dissolved, pour liquid into a container and place in the refrigerator; the gelée will set up in about an hour.
  • Preheat oven to 325 degrees.
  • Combine flour, the rest of the sugar, 1 teaspoon salt.
  • Slowly fold in the butter 1 ounce at a time, then fold in the egg whites.
  • Spread the mixture onto a silpat lined baking sheet into whichever shape you desire, but only a few millimeters thick. I prefer a rectangle, so as to resemble a cracker.
  • Sprinkle sesame seeds onto mixture.
  • Bake for 10-12 minutes or until golden brown; let cool before serving.
  • Place lobster tail in between two pieces of plastic wrap, and using the smooth side of a meat tenderizer, pound tail until it is translucent.
  • Take off one side of the plastic and season with salt and white pepper. Flip over onto serving plate and remove remaining plastic.
  • Drizzle a little lemon oil over carpaccio and spread evenly with a spoon.
  • Rub wasabi over entire lobster.
  • Sprinkle cucumber and radish onto the carpaccio.
  • Spoon small pieces of gelée onto the lobster as well.
  • Finish by tossing some micro lettuces with salt and lemon oil and put in the middle of carpaccio.
  • Top with the sesame tuille.

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