| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Japanese |
Superchefs |
1 |
servings |
INGREDIENTS
| 8 |
sm |
450g; (1lb) or 3 large 1kg |
|
|
; (2 1/4lb) lobsters |
| 1 |
|
Bay leaf |
| 5 |
g |
Thyme; (1/4oz) |
| 1 |
ts |
Black peppercorns |
| 1 |
|
Onion; peeled and roughly |
|
|
; chopped |
| 1 |
ts |
Fennel seeds |
| 1 |
ts |
Sea salt |
| 700 |
|
G; (1 3/4lb) good, (700 to 800) |
|
|
; flavoured large new |
|
|
; potatoes, peeled |
|
|
; and cooked |
| 100 |
g |
Mayonnaise; (4oz) |
| 1 |
ts |
Dijon mustard |
| 100 |
|
G; (1/4lb) small salad, (100 to 120) |
|
|
; leaves, corn salad, |
|
|
; landcress, rocket, |
|
|
; etc |
| 8 |
|
G; (1/4oz) chervil,, (8 to 10) |
|
|
; roughly chopped |
| 24 |
|
Thinly sliced rashers of smoked streaky |
|
|
; bacon |
| 10 |
g |
Fine chives; cut into 5cm |
|
|
; lengths (1/4oz) |
| 1 |
sm |
Carrot |
| 2 |
|
Shallots; peeled and finely |
|
|
; chopped |
| 1 |
|
Clove garlic; peeled and finely |
|
|
; chopped |
| 40 |
g |
Root ginger; scraped and finely |
|
|
; chopped (1 1/2oz) |
| 50 |
ml |
Soy sauce; (2fl oz) |
| 30 |
ml |
Rice vinegar; (or white wine |
|
|
; vinegar) (1fl oz) |
| 2 |
tb |
Tomato ketchup |
| 150 |
ml |
Sunflower or vegetable oil; (5fl oz) |
| 10 |
g |
Coriander; washed and finely |
|
|
; chopped (1/2oz) |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE DRESSING
(Cook the lobsters in 2 batches, if you do not have a large pan). Half fill
a pan with water, add the bay leaf, thyme, peppercorns, onion, fennel seeds
and salt. Bring to the boil and simmer for 15 minutes. Add the lobsters to
the water and cook the small ones for 8-10 minutes and the larger ones for
12-15 minutes, remove from the water and leave to cool.
Dressing - mix the carrot, shallot, garlic, ginger with the soy sauce, rice
vinegar, and ketchup. Gradually whisk in the vegetable oil, add the
coriander and season to taste.
Whilst the new potatoes are still warm, mash them coarsely with a fork or
masher, then mix in the mayonnaise, dijon mustard and chopped chervil and
put to one side. Remove the lobster meat from the body and claws and cut
into even sized pieces.
Meanwhile, grill the bacon rashers until crisp. Put a couple of spoonfuls
of the potato salad in the middle of the plate, arrange the salad leaves
around and lightly spoon over the dressing. Place the lobster pieces on the
potato and the bacon on top, then scatter over the chives.
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