Nobu’s Lobster Carpaccio Recipe

adapted from Nobu West Cookbook

2 pound live lobster
1 tablespoon finely shredded ginger
1 tablespoon Yuzu Dressing (see below)
1 tablespoon snipped fresh chives
sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 teaspoon toasted sesame oil

1. Put the lobster in the freezer for 20 minutes.

2. Bring a large pot of salted water large enough to cover the lobster to boil in. Plunge the lobster headfirst into the water for 30 seconds, remove and plunge into a bowl of ice water to cool.

3. Remove the tail and claws from body and use kitchen shears to cut open the shell of the body. Gently extract the tail and claw meat. Slice the tail meat into medallions about 1/4 inch thick or less. Cut the claw met into 1/4 inch thick slices.

4. Place the lobster meat onto a serving plate. Drizzle the Yuzu Dressing on top. Garnish with the ginger and the chives.

5. Heat a small pan over medium-high heat until hot. Add the olive oil and the sesame oil. When the oil just begins to smoke, pour the oil all over the lobster to sear the top.

To make the Yuzu Dressing

1/2 cup + 1 tablespoon yuzu juice (substitute with combination of orange and lime juice)
2 tablespoons soy sauce
freshly ground black pepper
1/2 clove garlic, grated (or very finely minced)
6 tablespoons grapeseed oil (or other neutral flavored oil)

To make the dressing, whisk all the ingredients together.