Asian Sesame Lobster Salad

1. 1

   In a small bowl whisk together all dressing ingredients.

2. 2

   Dressing may be made 1 day ahead and chilled, covered.

3. 3

   Cut lobster meat or shrimp into bite-size pieces.

4. 4

   Trim peas and diagonally cut into 1/4-inch slices.

5. 5

   Cut cabbage, jicama, and carrots into thin julienne strips.

6. 6

   Diagonally cut scallion greens into thin slices, reserving white parts for another use.

7. 7

   Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

8. 8

   In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.

9. 9

   Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jicama, and carrots with dressing and sprinkle with scallions and sesame seeds.

* Per serving · 4 servings · Values may vary.