Lobster wa salad with yuzu dressing
Item 1 of 1
- medium
- 4
- 60 minutes
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
discover more:
Ingredients
Metric
Imperial
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
SAVE RECIPE
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
- 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
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024