Crab salad with shrimp and wasabi dressing

Ingredients:

• 2 fresh lobster tails
• 12 large, deveined shrimp
• 110 g of crab meat, cut into pieces
• 2 tablespoons freshly grated wasabi root, or 1 tablespoon prepared horseradish mixed with 2 teaspoons wasabi paste
• 1 tbsp soy sauce
• Juice of 1 lemon
• 1 teaspoon of sugar
• 1/3 tbsp. canola oil
• 4 cups tat-soi (mustard spinach) leaves, or 2 cups salad greens plus 2 cups watercress
• 4 small plum tomatoes, diced, or 2 large tomatoes
• Salt and ground black pepper
• 55 g daikon sprouts for garnish
• 1 pack of rice crackers

Preparation:

1. Bring a large saucepan of salted water to a boil. In a medium bowl, prepare ice water. Drop the lobster tails into the boiling water and cook until tender, 5-7 minutes, then set aside. Using tongs, transfer the lobsters to the ice water. Once cool, drain, crack the shells, and remove the meat. Cut the meat into quarters.
2. Bring the broth back to a boil. Add the shrimp and cook until tender, 3-5 minutes. Check the shrimp after 3 minutes to ensure they are not overcooked. Strain the shrimp and immediately transfer them to ice water. Once cool, place them on a paper towel to pat dry, then peel them.
3. In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar. Stir. Whisk in the oil to create an emulsion. Stir in the crabmeat, lobster, shrimp, mustard, and tomatoes. Serve on rice crackers, garnished with daikon sprouts.