Chef Makoto Ono,
A luxuriously textured dish, the sweet soy mingles with a mild,
clean curry flavour that lingers on the palate. The beet microgreens
add the occasional earthy hit.
2 fresh, live lobsters
4 tsp curry powder
1/2 cup canola oil
pinch of salt
2 Tbsp Belazu balsamic vinegar
2 Tbsp plus 2 tsp Kikkoman soy sauce
1. In a large pot bring 4L cold, salted water to a boil. Lay lobster on flat surface with head towards you. Remove tails with a sharp, twisting movement. Blanche tails for 30 seconds in boiling water. Remove and place in ice bath. Cool. Drain tails and wrap in towel.
2. On a flat surface, gently lean on tail to crack the shell. Remove the shell using the towel. Slice meat into 1/4” slices. Chill until ready to serve.
1. In a non-stick pan, toast curry powder until fragrant. In a blender, combine ingredients. Blend 30 seconds. Store in a jar for 24 hours to allow the powder to settle. Use only the clear portion of the oil.
1. In a frying pan, combine ingredients. Over low heat, reduce by half, or until a syrupy consistency is achieved.
1. Drizzle soy syrup on plate. Place sashimi slices over top. Drizzle with curry oil. Garnish with Bull’s Blood micro beet greens.
Yield 4 servings