Chilled Lobster, Shiso And Green Radish Recipe

Prepare lobster

If lobster is not already cooked, steam or boil 1.25–1.5 lb live lobster until shells are bright red and meat registers 135–140°F. Chill in an ice bath, then remove knuckle and claw meat. Cut meat into 1/2-inch pieces and refrigerate until cold.

In a bowl, combine mayonnaise, lemon juice, lemon zest, rice vinegar and neutral oil. Whisk until smooth. Season with the fine sea salt and white pepper, taste and adjust: it should be bright and lightly tangy, not heavy.

Gently fold the chilled lobster pieces and finely sliced shiso leaves into the dressing until evenly coated. Cover and refrigerate for 15–30 minutes to let flavors marry. Keep chilled until plating.

Blanch the shiso leaves quickly: bring a small pot of water to a rolling boil, add leaves for 8–10 seconds, then transfer immediately to an ice bath to stop cooking. Drain and squeeze out excess water.

In a blender or with an immersion blender, combine blanched shiso leaves, 60 ml neutral oil and 1/4 tsp salt. Blend until the mixture is completely smooth and bright green, about 30–45 seconds. Pass through a fine-mesh sieve or chinois into a jar, pressing solids to extract oil. Chill for at least 10 minutes to let flavors settle. Keep refrigerated; bring to near-chill temperature before plating (still cold).

Trim and peel the radishes if skin is tough. Using a mandoline set to a very thin setting (or a sharp knife), slice the radishes paper-thin (1–1.5 mm). Immediately place slices in a bowl and toss gently with 1/2 tsp fine sea salt and 1 tsp lime juice. Let sit for 5–10 minutes to soften and release a little moisture, then blot any excess liquid with paper towel.

Toss microgreens with 1 tsp extra-virgin olive oil and a light pinch of salt. Keep chilled until assembly.

Divide the dressed lobster among 4 chilled plates (about 3 oz/85 g per serving). Use a ring mold if you want a neat presentation: place ring on plate, spoon lobster into ring, press lightly, then lift ring.

Fan a few radish slices around or over the lobster to create contrast and texture. Scatter microgreens on top and around the lobster mound.

Drizzle 1/2 to 1 tsp of shiso oil per plate around the lobster in small dots or a thin arc. Place a few small shiso leaves and optional edible flowers for color.

Finish with a light pinch of fleur de sel and a very light grind of black pepper over the lobster. Serve immediately chilled as the first course in the three-course prix fixe.