Skip to main content

Lobster Salad with Yuzu Aioli

Image for Lobster Salad with Yuzu Aioli


Yield: 24 servings

kikkoman products used:


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


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)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

Click to scroll back to the top