Lobster wa salad with yuzu dressing

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.

First published in 2016
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Ingredients

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

Equipment

  • Blender
  • Dehydrator
  • Deep-fryer
  • Parisian scoop / melon baller

Method

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
First published in 2016
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With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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