Chilean Seabass and Lobster Sashimi

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New Style Lobster Sashimi
3-4oz. lobster tail
garlic, minced
ginger, minced
scallions, minced
1.5oz. yuzu sauce (1oz. yuzu juice and .5oz. soy sauce lite)
3 tbsp. olive oil
1tsp sesame oil

In a pot, heat water to boiling point.  Drop in lobster tail for about 2 minutes.  Remove from pot and place in ice bath to stop the cooking process (Lobster will still be raw in the middle).  Cut lobster tail in half and then cut into small-medium size chunks.  Place plastic wrap on top of chunks and with a flathead tenderizer, flatten out each piece lightly and then place onto a plate.  In a saucepan, place the sesame oil and olive oil and cook until extremely hot (when you start to see smoke). While this is heating, sprinkle scallions, ginger and garlic on top of the lobster meat and then drizzle yuzu sauce on top.  Once oil is heated, drizzle the oil mixture over the lobster meat and you should hear it sizzle. You're ready to eat!

Chilean Seabass with White Truffle Yuzu Sauce
5-6oz. Chilean Seabass
Yuzu Sauce (1oz. yuzu juice and .5oz. soy sauce lite)
petite greens
white truffle oil

In a heated saute pan with cooking oil, add the chilean seabass and cook until thoroughly cooked through (should be nice and flaky).  Remove from pan and place on plate and then drizzle yuzu sauce and white truffle oil over chilean seabass and then top with some petite greens.  You're ready to eat!