Monday, March 1, 2010

Lobster salad with matcha green tea and soya

Serves 2-4

This may not look award winning on the plate, but trust me on this, the flavour combinations are just outstanding, and is simply a lovely summery way to treat lobster. Alternatively use big prawns or even chunks of steamed white fish, but the key here really is in the balancing of the key flavours.

1 freshly cooked lobster, weighing 1lb/500g, with the meat removed and chopped
1 bunch of baby leeks, trimmed
A small bunch of spinach leaves
A small knob of fresh horseradish

For the dressing
Best quality olive oil
Fine powdered matcha green tea
Soy sauce

Warm the lobster gently in a saucepan with a little of the olive oil, throw the leeks in too to warm them through also. Scatter on a plate making sure to use all the pan juices as the base of the dressing, throw over a few spinach leaves at this stage. Sprinkle over a little soy sauce, dust with the matcha green tea powder and finish with a generous but very fine grating of fresh horseradish. At this point a touch of salt and pepper may be added.

1 comment:

  1. you have been missed, Chef, welcome back - youre back on the blogosphere, with a fab recipe to boot.