Lobster Carpaccio, Yuzu Amarillo Vinaigrette and Yuzu Ponzu Salsa
This lobster carpaccio combines the fragrant citrus juice with sweet lobster meat for a stunning starter.
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Ingredients
- 1 live blue lobster
- 100g of grapeseed oil
- 5g of bonito flakes
- 1g of black peppercorns
- 75g of yuzu juice
- 50g of Mizkan yuzu ponzu
- 50g of grapeseed oil
- 50g of extra virgin olive oil
- 50g of aji amarillo chillies
- 5g of pink peppercorns
- 3g of Maldon salt
- 1g of garlic
- 40g of white onion, finely diced
- 10g of Mizkan yuzu ponzu
- 10g of yuzu juice
- 5g of extra virgin olive oil
- 1g of salt
- 1g of shiso leaves, finely shredded
- 50g of green yuzu zest, grated
- 50g of green chillies, deseeded then grated
- 20g of Maldon salt
- 6g of Mizkan yuzu ponzu
- 4g of yuzu koshō
- 20g of frisee
- 20g of red vein sorrel leaves
- 20g of edible flowers
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