Asparagus and Lobster Salad with Mustard-Miso Dressing
Ingredients
- 1-2 lobsters about 1½ pounds each
- 1 pound fresh asparagus, trimmed
- Black sesame seeds, toasted, for garnish
Method
- In the bowl of a double boiler combine the egg yolks, miso paste, sugar, rice wine vinegar, Dashi-No-Moto, mustard powder, soy sauce and sake. Set over hot water and heat gradually until the sauce thickens and eggs set. Set aside to cool, and reserve in the refrigerator.
- To dispatch the lobster: Place the lobster in the freezer for 5 to 10 minutes so that the lobster slowly goes to sleep. Remove the lobster from the freezer and set on a towel. Place the tip of a sharp chef’s knife behind the lobster’s eyes, right below where the claws meet the body and halfway to the first joint. Swiftly plunge the knife down through the carapace or head. The legs will continue to move a bit afterward but the lobster is in fact dead.
For the Sauce
Ingredients
- 3 egg yolks
- 1 cup blond miso paste
- ½ cup sugar
- ⅓ cup rice wine vinegar, or more to taste
- 1 teaspoon Dashi-No-Moto (instant dashi powder)
- 4 tablespoons S&B or Colman’s Mustard powder
- 1 tablespoon soy sauce
- ¼ cup sake
Method
- Bring a large pot of water to a boil, add the onion, carrot, celery and wine and return to a boil. Gently drop the lobster into the boiling water. Allow the water to return to a boil and cook until the shell turns bright red and the meat is cooked through, about 15 minutes. Remove from the pot and serve or chill in ice water.
- Separate the tail from the head by twisting and pulling the tail. Crack the shell and remove the tail meat and slice on the diagonal into thin lobster medalions.
- Bring a pot of salted water to a boil, drop in the asparagus and blanch for 1 to 2 minutes, depending on thickness. Drain and immediately immerse in ice water to shock it and keep it green. Stack carefully with all of the tips aligned, then cut into 3-inch lengths.
- To serve, spoon a puddle of the miso sauce onto each plate, add the asparagus and arrange the lobster meat around it; garnish with toasted black sesame seeds. Serve immediately.
For the Court Bouillon
Ingredients
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 ribs celery, roughly chopped
- 2 cups dry white wine
Method
I serve the miso dressing with my lobster-and-asparagus salad, inspired by the salad I had at the Four Seasons in Manhattan when I was in high school. My Dad took me there for a special father-son disciplinary chat, but I was too blissed-out to care because the food was spectacular; casual but refined, so different than anything I’d ever had. I think of that day whenever I make this dish. This recipe makes plenty of sauce to serve with the lobster, with vegetables or meat. You can make the sauce to your taste by adjusting the amounts of vinegar and mustard or by adding a little sesame oil.