-
1
Make the Vinaigrette In a small bowl, dissolve the dashi powder in the water.
-
2
In a heatproof bowl, whisk the egg yolks with the miso, sugar, mustard, soy sauce and dashi broth.
-
3
Set up an ice bath nearby.
-
4
Set the bowl over a pan of barely simmering water, making sure that the bowl is not touching the water.
-
5
Whisk constantly until the sauce is slightly thickened and reaches 160, about 3 minutes.
-
6
Immediately set the bowl in the ice bath to stop the cooking and whisk the sauce until cool.
-
7
Whisk in the rice vinegar and refrigerate the miso vinaigrette until chilled.
-
8
Prepare the Salad In a large pot of boiling water, cook the lobsters until they turn bright red, about 8 minutes.
-
9
Drain and let cool.
-
10
Prepare the Salad Twist the bodies from the tails.
-
11
Using scissors, cut along the underside of the tails and remove the meat.
-
12
Halve the tails lengthwise and discard the dark intestinal veins.
-
13
Crack the claws and legs and remove the meat.
-
14
Cut all of the lobster into 1-inch pieces, transfer to a bowl and refrigerate until chilled.
-
15
Prepare the Salad Bring a pot of salted water to a boil.
-
16
Set up an ice bath nearby.
-
17
Blanch the asparagus in the boiling water for I minute.
-
18
Using tongs, transfer the asparagus to the ice bath to cool, then drain and blot dry.
-
19
Transfer the asparagus to a small baking dish.
-
20
Prepare the Salad In a small bowl, whisk the soy sauce with the lemon juice, lime juice and peanut and sesame oils.
-
21
Drizzle over the asparagus and toss gently to coat.
-
22
Prepare the Salad Add 1/4 cup of the miso vinaigrette to the lobster and toss to coat.
-
23
Set the toasts on plates.
-
24
Top with several spears of asparagus and a scoop of lobster and garnish with radish slices.
-
25
Sprinkle with scallions and sesame seeds and serve, passing the remaining miso vinaigrette at the table.
