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Lobster Salad with Yuzu Aioli
Serves
Yield: 24 servings
Ingredients
Cucumber Gelée:
2 cups cucumber juice
1/2 cup torn shiso leaves
1/4 cup cilantro leaves
10 pieces whole sushi ginger
1 1/2 teaspoons salt
2 sheets gelatin
Yuzu Aioli:
1 1/2 cups grape seed oil
1/2 cup Kikkoman Soy Sauce
1/4 cup rice vinegar
3 tablespoons wasabi paste
2 tablespoons sugar
2 tablespoons minced shallot
1 tablespoon yuzu juice
1/2 teaspoon salt
1/2 teaspoon microplaned ginger
1/4 teaspoon microplaned garlic
1/4 teaspoon pepper
3/4 cup mayonnaise
Lobster Salad:
3 pounds chilled cooked lobster meat, cut into 1/2-inch pieces
1 1/2 cups chopped green onions
12 ounces Japanese cucumber, sliced into thin half-moons
6 tablespoons chopped shiso leaves
2 teaspoons salt
2 1/4 cups Yuzu Aioli (recipe above)
3 avocados, cut into 1/4-inch dice
Micro peppercress, celery leaf chiffonade, micro shiso, grated lemon zest
Directions
To make Cucumber Gelée, in bowl, combine all ingredients except gelatin. Steep 5 hours; strain. Soak gelatin in cold water 5 minutes; squeeze out water. In small pan, heat 3/4 cup cucumber juice just until warm. Add gelatin; stir until dissolved. Add to remaining cucumber juice; mix well. Transfer to storage container; chill overnight or until set. (Yield: 2 cups)
To make Yuzu Aioli, in blender, purée all ingredients except mayonnaise. Transfer to bowl, whisk in mayonnaise. Chill. (Yield: 3 cups)
To make Lobster Salad, dry lobster meat well on paper towels. Place in bowl, add green onions, cucumber, shiso and 11/2 teaspoons salt; mix gently. Add Yuzu Aioli; mix until combined. Add avocado and sprinkle with remaining salt; fold in. (Yield: 3 pounds)
For each serving, to order, place 2 1/2-inch ring mold in small bowl. Fill mold with 2 ounces Lobster Salad; pack down well and remove mold. Spoon 1 tablespoon Cucumber Gelée around Lobster Salad; garnish with peppercress, celery leaf, shiso and lemon zest.
Recipe by Chef Tim Cushman (o ya , Boston, MA)
