Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette
Savor salty umami elegance with Andrew Zimmern's Lobster-and-Asparagus Salad paired with his unique Miso-Mustard Vinaigrette. Perfect for special occasions or a luxurious meal.
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Cooking tools:
- Pot
- Double boiler
- Mixing bowl
- Whisk
- Ice bath
- Tongs
- Kitchen shears
- Colander
- Baking dish
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Refrigerator
- Toaster
- Plate
- Serving platter
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
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