Ingredients Jump to Instructions ↓

  1. 1/4 cup (50 ml) lemon juice

  2. 1 tablespoon plus 2 teaspoons soy sauce

  3. 1/2 teaspoon finely grated garlic

  4. 1/4 teaspoon chili garlic sauce, passed through a sieve

  5. 1/2 teaspoon sea salt

  6. a little freshly ground black pepper

  7. 4 tablespoons plus 2 teaspoons grapeseed oil

  8. 1 fresh lobster

  9. sea salt

  10. vegetable oil for deep-frying

  11. 2 cloves garlic, thinly sliced

  12. 5 shiitake mushrooms, stems removed

  13. 3 ounces (80 g) assorted salad greens (i.e., mizuna , rocket leaves, baby spinach, mustard greens, lollo rosso lettuce, tomyo pea sprouts, Swiss chard)

  14. 1/4 cup (50 ml) spicy lemon dressing

Instructions Jump to Ingredients ↑

  1. Make dressing:

  2. Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.

  3. Yield:

  4. 3/4 cup (150 ml).

  5. Make salad:

  6. 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.

  7. 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.

  8. Lightly grill the mushroom caps.

  9. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.


Send feedback