Begin by cooking the lobster. Bring a large pot of salted water to a boil. Add the lobster and cook for about 10-12 minutes. The lobster shell should turn bright red when it's done. Remove it from the pot and let it cool. Once cool enough to handle, extract the meat and chop it into 1/2" pieces. Place the meat in the refrigerator to chill.

In a bowl, combine the ground ginger, minced garlic, dissolved salt solution, yuzu juice, ají panca, black pepper, lemon juice, soy sauce, smoked paprika, and rice vinegar. Mix everything until well combined. This marinade is the key to infusing flavors into the lobster.

Take the chilled lobster meat from the fridge and pour the marinade over it. Ensure all the pieces are coated well. Allow it to marinate in the refrigerator for at least 15-30 minutes. This step is crucial for flavor enhancement.

While the lobster marinates, slice the red onion very thinly. Halve the cherry tomatoes and chop the fresh cilantro leaves. Keep these aside for assembly.

Now that everything is ready, it’s time to assemble. On a serving platter, arrange the bibb lettuce leaves as your base. Spoon the marinated lobster mixture onto the lettuce. Top with sliced red onion, cherry tomatoes, and a sprinkle of fresh cilantro for garnish.