Lobster Salad Recipe with Yuzu Dressing

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

Slice the courgette into long strips and submerge in the pickling liquor. Place in the fridge and leave to pickle overnight

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

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

For the yuzu dressing, simply whisk together all of the ingredients until combined

When ready to serve, preheat the oil for the rice crackers in a deep-fryer or large, deep wok to 200°C

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

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