Lobster wa salad with yuzu dressing

by Hideki Hiwatashi
Return to Recipe
Print
4
60 minutes

Ingredients

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

  • 90g of rice
  • 30ml of water
  • 1 pinch of sesame seeds
  • 1 pinch of dried aosa seaweed
  • vegetable oil, for deep frying

Yuzu dressing

  • 10ml of yuzu juice
  • 10ml of rice vinegar
  • 10ml of mirin
  • 50ml of olive oil
  • 2g of salt
  • 1 pinch of black pepper

Salad

  • 20g of ruby chard
  • 30g of mizuna
  • 30g of watercress

To serve

  • 1 avocado
  • edible flowers

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
  • 40g of courgette
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
  • 1 pinch of sesame seeds
  • 1 pinch of dried aosa seaweed
6
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
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
  • 1 avocado
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
  • 20g of ruby chard
  • 30g of mizuna
  • 30g of watercress
  • edible flowers