Chef Rowell Clarina Wasabi Sabi The stacked design of this rich , creamy take on lobster tartare highlights each ingredient . Sweet lobster meat is even more luxurious mixed with buttery avocado and pops of salty caviar . Fresh wasabi relish enlivens with tangy heat . To maintain the soft salad ’ s structure , Chef Rowell recommends slowly and gently lifting the steel mold .
Lobster Salad and Chips
INGREDIENTS Chips 1 Doll spring roll pastry 1 cup canola oil
Salad 1 cucumber 1 / 3 cup salt 1 / 4 cup cooked lobster meat 1 / 4 avocado 2 tsp kewpie mayonnaise 1 tsp wasabi relish , or to taste 2 ” steel mold ring 1 / 2 tsp yuzo-infused tobiko caviar
Garnish Pinch of black and white roasted sesame seeds Pinch of micro-arugula 1 / 2 red radish , sliced
METHOD 1 . Cut spring roll dough into 1 ” squares . Fry in canola oil for a few seconds until crispy . Set on paper towel . 2 . Cut cucumber in half lengthwise and scrape away seeds with a spoon . Finely chop horizontally into thin slices . 3 . Generously salt cucumber pieces to draw out moisture .
4 . Rinse in a strainer to wash away salt and squeeze out water . 5 . Chop lobster meat and avocado into 1 / 4-inch squares . Place in a bowl . 6 . Add kewpie mayonnaise and wasabi relish . 7 . Gently mix the ingredients . 8 . Place the steel mold ring in the centre of a plate . 9 . Place cucumber pieces inside the ring . Press the cucumber strips into the mold with a spoon . 10 . Add the lobster-avocado mixture to the mold , filling it up . 11 . Shape with a spoon . 12 . Press down on the salad with a spoon and slide the mold up to remove . 13 . Top with caviar and sesame seeds . 14 . Place prepared spring roll chips , micro-arugula and radish on the side of the plate .