INGREDIENTS (SERVES 1)
Dried japanese lobster:
100 gr. Fresh crayfish
Japanese lobster coral
5 gr. New zealand sea salt
10 gr. Powdered dried yuzu
1 sheet tatami-iwashi (japanese product made from the young of sardines)
Fresh grey mullet roe
300 gr. Japanese lobster, live
1 chilli pepper, cut in very thin threads
udo root (japanese spikenard, or aralia cordata)
Powdered Japanese lobster:
Peel the crayfish and remove the claws. Bake in the oven at 200ºC. When beginning to turn brown, add the lobster coral and continue to bake until the claw flesh is crisp. Remove from the oven and crush. Add a little New Zealand sea salt and combine. Spread the content on a silpat and dry in the oven at 85ºC. When very crisp, crush to make a powder. Mix with the powdered yuzu and set aside.
Fry the sheet in the walnut oil at 180ºC for 30 seconds. Remove and cut into a bite-sized piece. Dried grey mullet roe: Remove the membrane from the fresh roe and cut into wafers 5 mm. thick. Process in the dehydrator until dry.
Cook the lobster in boiling water for 15 seconds, holding the body down so that it does not bend while cooking. Remove and cool quickly in iced water. When cold, dry well and remove the flesh. Cut the lobster meat lengthwise and wrap in special paper for dehydrating. Refrigerate for 2 hours to dehydrate. Cut a bite-sized piece and dust with the powdered Japanese lobster. Serve the powdered lobster flesh, the dried grey mullet roe and the chilli pepper threads. Decorate with the udo root and the crayfish moustache.