Chef Russell LaCasce of ZuZu Restaurant & Cafe shares a recipe for a wonderful lobster and grapefruit salad.


• 4 ounces of lobster meat poached, chilled and cleaned

• 1 ounce of torn mint

• 1 ounces of torn basil

• 1/2 ounce of toasted peanuts

• 1/2 ounces of shaved celery

• 1/2 ounces of shaved watermelon radish

• 2 ounces of grapefruit supremes

• Extra virgin olive oil

• Salt and pepper

for miso martini

• 2 ounces of grapefruit juice

• 1 ounce of lime juice

• 1 ounce of white soy sauce

• 1 tablespoon of white miso

• 3 slices of fresh jalapeno


Measure out all ingredients for the martini and put in a metal martini shaker.

Fill with ice and shake hard for 20 seconds. Strain liquid into bowl.

Mix all ingredients together and season with salt and pepper.

In a bowl, bound salad in a ring mold, pull mold, and pour martini in.

Should be served very cold and immediately after martini is shaken.

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