Lobster Salad with Spicy Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup (50 ml) lemon juice |
1 tablespoon plus 2 teaspoons soy sauce |
1/2 teaspoon finely grated garlic |
1/4 teaspoon chili garlic sauce, passed through a sieve |
1/2 teaspoon sea salt |
a little freshly ground black pepper |
4 tablespoons plus 2 teaspoons grapeseed oil |
1 fresh lobster |
sea salt |
vegetable oil for deep-frying |
2 cloves garlic, thinly sliced |
5 shiitake mushrooms, stems removed |
3 ounces (80 g) assorted salad greens (i.e., mizuna , rocket leaves, baby spinach, mustard greens, lollo rosso lettuce, tomyo pea sprouts, swiss chard) |
1/4 cup (50 ml) spicy lemon dressing |
Directions:
1. Make dressing: Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
2. Yield: 3/4 cup (150 ml).
3. Make salad: 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
4. 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
5. 3. Lightly grill the mushroom caps.
6. 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.
7. From Nobu: The Cookbook by Nobuyuki Matsuhisa, (C) Kodansha International
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