Lobster carpaccio, yuzu amarillo vinaigrette and yuzu ponzu salsa

Make the yuzu koshō by placing the yuzu zest, green chilli and salt in a pestle and mortar and pound until everything is well combined. Transfer the koshō to a sealed bag and refrigerate for a minimum of one week

On the day, prepare a bowl of iced water, place the lobster in it and leave for 10 minutes

Remove the lobster from the iced water and place it on a chopping board. Using a sharp chef’s knife, place the tip behind the lobster's eyes, underneath the spot where the claws meet the body and halfway to the first joint. In one motion, quickly plunge the knife down through the lobster’s head

Bring a pan of salted water to the boil. Insert a skewer lengthways through the tail of the lobster - this will stop it from curling up while cooking. Lower the lobster into the water and cook for 3 minutes

Remove the lobster from the water, cover with cling film and set aside at room temperature to finish cooking through gently. Once the lobster is cooled to room temperature, remove the head from the tail and set aside until needed

To make the lobster oil, remove the shell from the head of the lobster and clean it under running water before cutting it into small pieces. Remove the legs from the body of the lobster and cut them into small pieces too

Place the chopped head shell and legs into a blender with the oil and blend well, until the colour of the oil turns orange

Transfer the oil into a saucepan over a gentle heat and add the bonito flakes and black peppercorns. Simmer very gently for 1 hour - the aim is to dehydrate all the ingredients without burning them. Pass through a fine chinois lined with kitchen paper and refrigerate

To make the yuzu amarillo vinaigrette, combine all the ingredients together in a blender and blend well, then set aside

To make the yuzu ponzu salsa, combine all the ingredients in a bowl and mix well

Make the yuzu ponzu seasoning by combining the Mizkan yuzu ponzu and yuzu koshō in a bowl and mixing well

To assemble the dish, slice the cooked lobster tail into thin pieces and place in between cling film or another protective wrapper and bash them until they’re very thin. Arrange in the centre of 4 serving plates and sprinkle the lobster with some of the yuzu ponzu seasoning

Top the lobster with the salsa, pour the vinaigrette around the lobster and add some dots of lobster oil on top of the vinaigrette. Garnish with the frisee, red vein sorrel and edible flowers, and serve