Lobster Salad with Yuzu Aioli - Food Services

Ingredients

• Cucumber Gelée:
• 2 cups cucumber juice
• 1/2 cup torn shiso leaves
• 1/4 cup cilantro leaves
• 10 pieces whole sushi ginger
• 1 1/2 teaspoons salt
• 2 sheets gelatin
• Yuzu Aioli:
• 1 1/2 cups grape seed oil
• 1/2 cup Kikkoman Soy Sauce
• 1/4 cup rice vinegar
• 3 tablespoons wasabi paste
• 2 tablespoons sugar
• 2 tablespoons minced shallot
• 1 tablespoon yuzu juice
• 1/2 teaspoon salt
• 1/2 teaspoon microplaned ginger
• 1/4 teaspoon microplaned garlic
• 1/4 teaspoon pepper
• 3/4 cup mayonnaise
• Lobster Salad:
• 3 pounds chilled cooked lobster meat, cut into 1/2-inch pieces
• 1 1/2 cups chopped green onions
• 12 ounces Japanese cucumber, sliced into thin half-moons
• 6 tablespoons chopped shiso leaves
• 2 teaspoons salt
• 2 1/4 cups Yuzu Aioli (recipe above)
• 3 avocados, cut into 1/4-inch dice
• Micro peppercress, celery leaf chiffonade, micro shiso, grated lemon zest