Name: Nearly raw lobster with miso, mustard, and caviar
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1 tablespoon dry mustard; Two 1-pound lobsters; ¼ cup minced shiso or basil; 2 tablespoons caviar (optional); ¼ cup toasted and crumbled nori (optional); Salt; 2 teaspoons soy sauce; 2 teaspoons miso (preferably white); 1 tablespoon fresh lime juice; 2 teaspoons rice wine vinegar; 1 teaspoon sugar

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

You can make this dish—which is not a true seviche, but close—with shrimp as well, using about 4 per person; it will be less expensive and easier, though not as impressive. When cooking the lobsters, use plenty of water so it doesn’t stop boiling when you add the lobsters to the pot.

Ingredients

Two 1-pound lobsters
Salt
1 tablespoon dry mustard

Fish course
Starter
Pescatarian

Method

Bring a very large pot of water to a boil and salt it. Add the lobsters and cook for 2 minutes. Drain and immediately plunge them into ice water, or run under cold water until chilled. Shell the lobsters. Cut the tail into thin slices, about ¼ inch thick. Cut the claws into thicker chunks.
Divide the lobster pieces evenly among four plates and sprinkle with sal

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