Chilled Lobster Recipe

Cook and Chill Lobster

If lobster is not pre-cooked, bring a large pot of salted water to a rolling boil. Add whole lobster (1–1.25 lb per cup of meat) and cook 6–8 minutes for tails/knockout technique just until shell turns bright red and meat is opaque. Remove and immediately plunge into an ice bath (use the 4 cups ice plus cold water) for 5 minutes to stop cooking. Shell, extract meat, and pat dry. Cut meat into bite-size medallions or thin slices about 1/4–1/2 inch thick. Transfer lobster meat to the refrigerator to chill for at least 20 minutes before plating.

Combine the 8 sliced shiso leaves, 2 tbs extra-virgin olive oil, 1 tsp light soy sauce, 1 tsp rice vinegar, 1 tsp lemon juice, 1 tsp fine sea salt, 1 tsp caster sugar, and 0.25 tsp black sesame oil in a bowl. Whisk briskly until sugar and salt dissolve and dressing emulsifies. Taste and adjust acidity with a little more lemon or rice vinegar if needed. Keep chilled until assembly.

Prepare the green radish: wash and dry, then using a mandoline or sharp knife, cut into very thin rounds or matchsticks to yield 1 cup. Immediately toss the cut radish with 0.25 tsp kosher salt and let sit 5 minutes to soften and draw out a little liquid; then gently squeeze excess liquid and discard. Thinly slice 0.5 cup cucumber (seeded) and combine with the radish and 1 tbs thinly sliced scallion. Keep chilled.

Warm the neutral oil (0.5 tsp) slightly and pour over chilled lobster meat to add shine and mouthfeel. Add yuzu or lemon zest (0.5 tsp) and 0.5 tsp toasted sesame seeds, and 0.25 tsp freshly ground black pepper to the lobster; toss gently to coat.

Dress the vegetable mix with 1–2 teaspoons of the shiso dressing (reserve most for lobster) and taste — the veg should be lightly seasoned and bright. Adjust with a pinch more salt if needed.

Plate: arrange a bed or small nest of dressed green radish and cucumber on chilled plates. Lay the chilled lobster medallions over or beside the greens. Spoon 1–2 teaspoons of the shiso dressing over the lobster, and finish with a few whole shiso leaves or microgreens for garnish. Sprinkle the remaining toasted sesame seeds and a tiny additional dot of black sesame oil if desired.

Serve immediately while chilled. Provide extra dressing on the side. Estimated presentation per person: 1 cup lobster meat and 1 cup vegetable mix yields a composed chilled lobster impression.