> Recipes > Lobster

Lobster wa salad with yuzu dressing

  • Starter
  • medium
  • 4
  • 60 minutes, plus overnight pickling and 6 hours drying

PT1H

PT6H

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Lobster

  • 1 lobster, live, weighing approximately 600g
  • 2l water
  • 20g of salt

Pickled courgette

  • 40g of courgette
  • 40g of sugar
  • 80ml of rice vinegar

Rice cracker

Yuzu dressing

Salad

To serve

save recipe
recipe saved

Method

save recipe
recipe saved
1
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
2
Slice the courgette into long strips and submerge in the pickling liquor. Place in the fridge and leave to pickle overnight
3
The next morning, preheat an oven or dehydrator to 80°C. Line a baking tray with baking paper
4
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
5
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
6
For the yuzu dressing, simply whisk together all of the ingredients until combined
7
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
8
Fry the crackers for 3 seconds, then remove and drain on kitchen paper
9
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
  • 2l water
  • 20g of salt
10
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
11
Destone the avocado for the salad and cut out balls of the flesh with a melon baller just before serving
12
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
Share recipe

Comments ()

Lobster wa salad with yuzu dressing

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.