Lobster with Yuzu Drizzle

Name: Lobster with Yuzu Drizzle
Cuisine: Japanese
Ingredients: 2 lobsters, approximately 700 g (1 lb. 9 oz.) each; salt and freshly ground black and white pepper; salt and freshly ground black and white pepper; zest of 1 unwaxed lemon, sliced julienne-style; salt and freshly ground black and white pepper; handful of pea shoots or pea shoot cress; 2 tbsp mixed sesame seeds; handful of small mint leaves, finely chopped; handful of pea shoots or pea shoot cress; 2 egg yolks; 3 tbsp yuzu juice; 1 tbsp olive oil; 120 g (4¼ oz/½ cup) unsalted butter

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This dish is all about simplicity: grilled lobster with a delicious yuzu drizzle, similar to a loose hollandaise sauce. Use local lobster from a well-managed fishery to avoid food miles on this mighty crustacean.

Ingredients

2 lobsters, approximately 700 g (1 lb. 9 oz.) each

Asia
Japan
Fish course
Gluten-free
Pescatarian

Method

Start the robata grill. With a large cook’s knife in one hand, use the other hand to place the lobsters on a chopping board, belly side down, and stretch out. Cut the lobster into two equal halves from the top of the head to the tail. Brush the flesh inside with olive oil and season with salt and black pepper. Set aside while making the yuzu drizzle.