Name: Lobster with Yuzu Drizzle
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 120 g (4¼ oz/½ cup) unsalted butter; handful of small mint leaves, finely chopped; salt and freshly ground black and white pepper; 2 tbsp mixed sesame seeds; zest of 1 unwaxed lemon, sliced julienne-style; 3 tbsp yuzu juice; 2 lobsters, approximately 700 g (1 lb. 9 oz.) each; handful of pea shoots or pea shoot cress; 1 tbsp olive oil; 2 egg yolks

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

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.

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Lobster with Yuzu Drizzle

Ingredients

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