This recipe calls for a few specialized ingredients that will likely not already be present in your kitchen. You may struggle with locating at the grocery store if you do not have a specialty store near you. They can easily be ordered online and can be at your doorstep within a couple of days. For ease of ordering the links below are the exact ones I use in my kitchen.
An amazing Asian Fusion Grilled Lobster with Black Truffles.
- 1 lb Live North American Lobster
- 3 tbsp Olive Oil divided
- 1 tbsp Yuzu Juice
- 1 clove Garlic Fine Sliced
- 1 dash Black Truffle Oil
- 1 Lemon Sliced
- 1 tsp fresh chives finely chopped
- Frisee Lettuce
- Black Truffle Fine Shaved
- Dry Miso Seasoning To Taste
- Sea Salt To Taste
- Pomegranate Seeds Garnish
Check out this post for details on working with and purchasing live lobsters (http://averyzchipka.com/23116/2017-08-13/working-lobsters-ingrediant/)
Kill the Lobster: Place a sharp knife tip side down, and push through the center of the head. Once you have stabbed clean through pull the knife down through the front of the head. Because of the way the nervous system of a lobster works, even though the lobster is dead it will continue to twitch afterward. This can be a bit creepy and can continue to occur for 30 minutes after the lobster is dead.
Remove both of the main lobster claws. Cut through the body of the lobster from head to tail. Splitting the Lobster in half (be careful not to damage the shell it will be used for plating the final dish). Remove the tomally (green paste) from inside the lobster and set it aside. Remove the spinal cord and everything in the lobster that clearly isn't. This includes the black substance, you don't want to keep that.
Place the lobster claws in boiling water for four minutes. Remove and submerge in an ice bath. Set aside.
Brush down both halves of the lobster with 1 tablespoon of olive oil. You will want to get both pieces and both sides (total of 4 surfaces).
Place the lobster halves meat side down on a pre-heated medium heat grill for 3 minutes. Flip lobster and grill for another 3 minutes. Remove from grill and set aside.
Once the lobsters are cool enough to handle remove all the meat from the lobster claws and the body of the lobster. Be careful not to damage the shell of the body of the lobster. Chop up all the meat up into bite size pieces and mix it all together. Return the meat into to lobster shell.
Pan fry your finely sliced garlic in the remaining olive oil for a few minutes. Drain on a paper towel and set aside.
Place your lobster on a bed of bright green frisee. Garnish Frisee with Pomegranate seeds and squeeze of lemon juice.
In cup whisk extra virgin olive oil, yuzu juice, truffle oil, pinch of salt, and miso seasoning. Drizzle dressing over lobster meat.
Garnish lobster with chopped chives, fried garlic and a few shavings of black truffle.
Serve with a flute of champagne and pickled hajikami.