3 (16/20 count) shrimp
1/2 lobster boiled (1 claw and 1/2 tail)
Sake, to deglaze
Sugar snap peas
1/2 cup grapeseed oil
1 1/2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons lemon juice
Pinch cayenne pepper
1/4 teaspoon black pepper
Saute shrimp in butter. Add mushroom and boiled lobster. Deglaze with some sake. Add sugar snap peas. Remove from heat. Combine all dressing ingredients and drizzle with some dressing.
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