Go luxe this Cinco de Mayo with lobster-topped guacamole (recipe below).
RA Sushi, a small restaurant group in the southern U.S., has imagination and class.
With locations in Atlanta, Arizona (5 locations), Baltimore, Chicago, Florida (3), Leawood, Kansas, Las Vegas, Southern California (5) and Texas (6), sushi lovers can experience creations that the sushi bars we frequent can only aspire to.
While neither sushi nor sashmi, we picked this tasty dish as the one we’d most like to have for Cinco de Mayo:
A lettuce cup of guacamole, topped with a king’s ransom of lobster.
We’d also like to have it for Mother’s Day, Father’s Day, and, oh…any day.
You don’t even need to cook anything: Just assemble the ingredients.
We’re making ours with a garnish of salmon caviar (ikura in Japanese—photo #2). Tobiko or any whitefish caviar (they’re available in several flavors) will do just fine.
We’re also making a chunky guacamole, a better texture contrast with the lobster.
If you’re a really affluent foodie, sturgeon caviar is not discouraged.
You may notice the plate garnish in the photo includes herbs, spices and a drizzle of flavored olive oil. Plate garnishes add not only color and texture, but extra bits of flavor.
With flavorful guacamole, you don’t need much more than lime juice as a dressing. But for those who want more:
*Affordable caviar types include capelin (masago in Japanese), flying fish (tobiko in Japanese), lumpfish, salmon, trout or whitefish roe. The latter two are often available flavored, with everything from mango to truffle to wasabi. They are delicious!
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