Karashi-Su-Miso is a wonderful Japanese sauce made from sweet white miso (saikyo is one such kind), rice vinegar and karashi mustard. Sweet, savoury and tangy, with a hint of spiciness, it is traditionally used with fish and seafood but lends itself brilliantly to other meats and vegetables such as roast ham and grilled (broiled) asparagus. This is an elegant and yet easily achievable recipe with quintessential Japanese flavours which is sure to impress your friends and family.
Ingredients
- 1 quantity of Karashi-Su-Miso
- 1¾ oz ½ cup (50 g) edamame beans, fresh or frozen, shelled
- 2 lobster tails, 4 oz (120 g)
- ¾o z 1½ tbsp (20 g) unsalted butter, cut into small cubes
- 1¾oz 3 tbsp (50 g) fine cooking salt
- generous pinch of Maldon sea salt flakes
- edible flowers and green micro herbs such as micro shiso or micro basil, to decorate (optional)
How to Make It
- Prepare the Karashi-Su-Miso. Set aside until needed.
- Cook the shelled edamame beans for a few minutes in boiling water until tender, then set aside. Preheat the grill (broiler) to its highest setting.
- If you bought the whole lobster, remove its head, arms, legs and claws and keep these for another dish, we will only use the lobster tail for this recipe. Using a pair of scissors, carefully cut along the inside length of the lobster tail on both sides, removing the hard shell and small legs to expose the meat but making sure not to break the outer shell. The shells will be used to serve the dish.
- Place the lobster tails, meat facing down and hard shell facing up, on a rack placed inside a roasting tin (pan), and grill (broil) the tails for 4 minutes. Remove from the oven, and very gently remove the partially cooked meat from its shell. Cut the meat into bite-sized chunks.
- Place the lobster meat in a bowl with the edamame beans. Add most of the Karashi-Su-Miso and mix gently. Fill the tails with the mixture of lobster meat, edamame and sauce, then spoon a little more of the sauce on top and dot with the cubes of butter. Carefully place the lobster tails back on the rack (meat facing up this time), and grill (broil) for 5 minutes.
- Meanwhile, place the cooking salt in a bowl, add a couple of teaspoons of water, and mix well to make a salt sludge. It should not be too wet. Place in the middle of two serving plates and press down into two compact salt mounds.
- When cooked, remove the lobster tails from the oven, carefully place them over the salt mounds and lightly press them down so that they are well secured. Sprinkle a generous pinch of sea salt flakes over the lobster tails, add the edible flowers and green micro herbs, if using, and serve immediately.
