Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette - Andrew Zimmern

Ingredients

• 1/4 teaspoon dashi powder (available at many health food stores and Asian markets)
• 1/4 cup water
• 2 large egg yolks
• 2/3 cup yellow miso
• 2 tablespoons sugar
• 1 tablespoon powdered mustard
• 2 teaspoons soy sauce
• 3 tablespoons unseasoned rice vinegar
• Three 1 1/2-pound live lobsters
• 2 pounds asparagus, trimmed
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon peanut oil
• 1 tablespoon toasted sesame oil
• 6 thick slices of toasted peasant bread, for serving
• 6 radishes, thinly sliced
• 2 scallions, thinly sliced
• Black sesame seeds, for garnish