Recipe information
Yield
Makes 4 servings
Ingredients
For Spicy Lemon Dressing
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
For Lobster Salad
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
Preparation
Make dressing:
Step 1
Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
Yield:
Step 2
3/4 cup (150 ml).
Make salad:
Step 3
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.
Step 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.
Step 5
3. Lightly grill the mushroom caps.
Step 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.
Nobu: The Cookbook
Kodansha International
