Ingredients

• 2 fresh lobster tails
• 12 large shrimp, deveined
• 2 tablespoons freshly grated wasabi, or 1 tablespoon prepared horseradish mixed with 2 teaspoons wasabi past
• 1 tablespoon soy sauce
• 1 lemon, juiced
• 1 teaspoon sugar
• 1/3 cup canola oil
• 1/4 pound lump crabmeat, picked over
• 4 cups mizuna or tatsoi lettuce, or 2 cups mesclun plus 2 cups watercress
• 4 plum or 2 large tomatoes, sliced
• Salt and freshly ground black pepper
• 2 ounces daikon sprouts, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
2. Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
3. In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
4. Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.