Sushi Express Lobster Salad with Egg Dressing

See also Sushi Express Seaweed Rolls

Ingredients For The Dish:

  • 2 cooked lobsters
  • Salt
  • Vinegar
  • 2 celery stalks
  • 2 egg yolks
  • 1/4 teaspoon [1 mL] m.s.g.
  • 1/4 teaspoon [1 mL] salt
  • 2 tablespoons [30 mL] vinegar
  • 1/2 teaspoon [2.5 mL] sugar
  • 1 teaspoon [5 mL] corn flour
  • 1/2 cup [125 mL] water


Break heads from lobsters’ bodies; reserve.

With scisors, cut underneath the bodies; take out meat, but do not break shells.

Slice meat approximately 1/8 inch [3 mm] thick; salt and lightly sprinkle slices with vinegar.

Arrange slices back into shells.

See also Sundried Tomato Basil Tuna Fish Sushi

Secure heads.

Cut celery into 1 1/2 inch [4 cm] long pieces before slicing each piece very thinly.

Soak celery slices in cold water until very crisp; drain.

Arrange celery slices on a serving plate; top with lobsters.

In the top part of a bouble-broiler, mix together egg yolks, m.s.g., sugar, salt, vinegar and corn flour mixed with water; cook, stirring constantly, until thickened.

Check seasonings and pour over lobsters.

Enjoy delicious recipes with Sushi Express.

See also Tempura Variation