Lobster Salad with Sweet and Sour Dressing, Mooli and Ginger Salt

Name: Lobster Salad with Sweet and Sour Dressing, Mooli and Ginger Salt
Yield: Serves 4 as a starter
Ingredients: 3 cloves; 1 cinnamon stick; 1 star anise; 100 g caster sugar; fennel shoots or chervil sprigs; handful of pickled girolles; ginger salt; 1 tsp mustard seeds; fennel shoots or chervil sprigs; sea salt and black pepper; ¼ large or ½ small mooli (Japanese radish); ¼ large or ½ small mooli (Japanese radish); olive oil, to glaze; 2 medium uncooked Scottish lobster tails; sea salt and black pepper; 200 g baby girolles; 100 ml muscatel vinegar, or cider vinegar; 100 ml muscatel vinegar, or cider vinegar; 75 ml white wine vinegar; olive oil, to glaze; 60 ml sherry vinegar; 140 g thick honey; 300 ml groundnut oil

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 medium uncooked Scottish lobster tails
sea salt and black pepper
¼ large or ½ small mooli (

Fish course
Starter
Pescatarian
Gluten-free

Method

To cook the lobster, bring a pan of salted water to the boil. Uncurl the lobster tails and place them together, head to tail end with their flesh sides touching. Secure with kitchen string. This will ensure that the tails do not curl up during cooking. Add the tails to the pan and poach for 3–4 minutes or until cooked through. Remove from the water and leave to cool slightly. Use a pair of kitc