Tuna Lobster Roll with Curry Granita

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  • Level: Easy
  • Total: 4 hr 55 min (includes freezing time)
  • Active: 55 min
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6 ounces sushi quality tuna, thinly sliced

Flesh from 2 cooked lobsters, chopped

2 sprigs cilantro

2 tablespoons diced tomatoes

2 tablespoons roasted and chopped mushrooms

1 tablespoon sour cream

2 limes, juiced

2 sprigs mint, chopped

1/2 teaspoon wasabi

Soy Vinaigrette:

1/2 tablespoon sesame oil

2 tablespoons olive oil

2 limes, juiced

2 tablespoons soy sauce


  1. Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl. 
  2. Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette.

Soy Vinaigrette:

  1. Whisk all ingredients together in a small bowl.

1 tablespoon olive oil

  1. In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes. 
  2. Strain into a roasting pan and freeze. 
  3. When frozen, scrape granita with a fork to form ice crystals. Serve.