60 minutes, plus overnight pickling and 6 hours drying
Hideki Hiwatashi's stunning lobster salad recipe is infused with citrus flavour thanks to the yuzu dressing. Dotted with treats such as pickled courgette, balls of creamy avocado and of course, lobster, this salad would make a delightful dinner party starter. For some useful tips, take a look at our guide to removing meat from a lobster.
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To begin, prepare the pickled courgette. Place the sugar and vinegar in a pan and place over a medium heat. Stir until the sugar has dissolved, then allow to cool
40g of sugar
80ml of rice vinegar
Slice the courgette into long strips and submerge in the pickling liquor. Place in the fridge and leave to pickle overnight
40g of courgette
The next morning, preheat an oven or dehydrator to 80°C. Line a baking tray with baking paper
To prepare the rice crackers, cook the rice and while still hot, place in a blender with the water. Blitz to create a smooth paste
90g of rice
30ml of water
Spread the paste into a 1.5mm layer onto the baking paper. Sprinkle over the sesame seeds and seaweed, then place in the oven or dehydrator for 5–6 hours until dried and crisp
1 pinch of sesame seeds
1 pinch of dried aosa seaweed
For the yuzu dressing, simply whisk together all of the ingredients until combined
10ml of yuzu juice
10ml of rice vinegar
10ml of mirin
50ml of olive oil
2g of salt
1 pinch of black pepper
When ready to serve, preheat the oil for the rice crackers in a deep-fryer or large, deep wok to 200°C
vegetable oil, for deep frying
Fry the crackers for 3 seconds, then remove and drain on kitchen paper
To cook the lobster, bring the water to a boil in a large pan and add the salt. Cook the lobster in the boiling water for 4 minutes, then remove and submerge in a bowl of iced water
1 lobster, live, weighing approximately 600g
20g of salt
Remove the meat from the lobster and cut into small pieces, seasoning with a little salt. If the meat is a little undercooked, finish cooking by placing in a steamer for 2–3 minutes
Destone the avocado for the salad and cut out balls of the flesh with a melon baller just before serving
Carefully combine the lobster, salad ingredients and dressing in a bowl. Divide the salad between plates, dressing with curls of pickled courgette, avocado balls, edible flowers and finally the rice crackers
20g of ruby chard
30g of mizuna
30g of watercress
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