F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette
© Stephanie Meyer

Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette

  • TOTAL TIME: 1 HR
  • SERVINGS: 6

Andrew Zimmern’s Kitchen Adventures

For 20 years, I’ve made a hot miso sauce by beating egg yolks, miso, sugar, dashi (Japanese soup stock), soy and a few secret ingredients in a double boiler. It’s my go-to sauce for grilled meats and fish—I love the salty umami elegance of it, the silken mouthfeel. Best of all (and rare for a sauce that is thickened with egg yolk), it reheats without curdling or becoming any less delightful. Magic!

But why it took me so long to figure out a cool miso vinaigrette is beyond me. Now I serve the miso vinaigrette with my lobster-and-asparagus salad, inspired by the salad I had at the Four Seasons in Manhattan when I was in high school. My dad took me there for a special father-son disciplinary chat, the choice of venue meant to intimidate me. But I was too blissed out to care because the food was spectacular: casual but refined, so different than anything I’d ever had. I think of that whenever I make this recipe. Try my miso vinaigrette with and without the mustard; it works both ways.—Andrew Zimmern

Vinaigrette

  1. 1/4 teaspoon dashi powder (see Note)
  2. 1/4 cup water
  3. 2 large egg yolks
  4. 2/3 cup yellow miso
  5. 2 tablespoons sugar
  6. 1 tablespoon powdered mustard
  7. 2 teaspoons soy sauce
  8. 3 tablespoons unseasoned rice vinegar

Salad

  1. Three 1 1/2-pound live lobsters
  2. 2 pounds asparagus, trimmed
  3. 1 tablespoon soy sauce
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon fresh lime juice
  6. 1 tablespoon peanut oil
  7. 1 tablespoon toasted sesame oil
  8. 6 thick slices of toasted peasant bread, for serving
  9. 6 radishes, thinly sliced
  10. 2 scallions, thinly sliced
  11. Black sesame seeds, for garnish
  1. MAKE THE VINAIGRETTE In a small bowl, dissolve the dashi powder in the water. In a heatproof bowl, whisk the egg yolks with the miso, sugar, mustard, soy sauce and dashi broth. Set up an ice bath nearby. Set the bowl over a pan of barely simmering water, making sure that the bowl is not touching the water. Whisk constantly until the sauce is slightly thickened and reaches 160°, about 3 minutes. Immediately set the bowl in the ice bath to stop the cooking and whisk the sauce until cool. Whisk in the rice vinegar and refrigerate the miso vinaigrette until chilled.
  2. PREPARE THE SALAD In a large pot of boiling water, cook the lobsters until they turn bright red, about 8 minutes. Drain and let cool.
  3. Twist the bodies from the tails. Using scissors, cut along the underside of the tails and remove the meat. Halve the tails lengthwise and discard the dark intestinal veins. Crack the claws and legs and remove the meat. Cut all of the lobster into 1-inch pieces, transfer to a bowl and refrigerate until chilled.
  4. Bring a pot of salted water to a boil. Set up an ice bath nearby. Blanch the asparagus in the boiling water for I minute. Using tongs, transfer the asparagus to the ice bath to cool, then drain and blot dry. Transfer the asparagus to a small baking dish.
  5. In a small bowl, whisk the soy sauce with the lemon juice, lime juice and peanut and sesame oils. Drizzle over the asparagus and toss gently to coat.
  6. Add 1/4 cup of the miso vinaigrette to the lobster and toss to coat. Set the toasts on plates. Top with several spears of asparagus and a scoop of lobster and garnish with radish slices. Sprinkle with scallions and sesame seeds and serve, passing the remaining miso vinaigrette at the table.
Make Ahead The vinaigrette and salad can be prepared through Step 4 and refrigerated overnight. Notes Dashi powder is available at many health food stores and at Asian markets.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.