Milk Buns with Lobster and Vietnamese Slaw
400 g (14 oz) live lobster, or precooked lobster
Handful of salt
Extra virgin olive oil, for drizzling
4 mini milk buns
½ quantity miso mayonnaise (recipe below)
2 egg yolks
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
300 ml olive oil
2 Tbsp wasabi paste
45 ml yuzu juice
70 g white miso paste
60 g (2¼ oz) sugar
60 ml (2 fl oz/¼ cup) white vinegar
½ large carrot, cut into thin sticks
¹⁄8 medium-sized daikon radish, cut into thin sticks
45 g (1¾ oz/1 cup) shredded Chinese cabbage
Small handful coriander (cilantro) leaves, roughly torn
Small handful mint leaves, roughly torn
¼ Lebanese (short) cucumber, sliced very thinly
1 red chilli, finely chopped
For the miso mayonnaise
Place the Dijon mustard, egg yolks, white wine vinegar and yuzu juice in a bowl. Mix.
Slowly add the oil while whisking until it is all combined.
Add the wasabi and the miso.
Can be stored in an airtight container for up to 2 weeks.
For the slaw
In a small saucepan, combine the sugar, vinegar and 125 ml (4 fl oz/½ cup) water. Bring to the boil, pour into a bowl and cool.
Add the carrot, daikon and cabbage to the liquid and mix well. Season to taste with salt and pepper.
Transfer to an airtight container and marinate in the fridge for at least 2 hours, or overnight.
Just before serving, strain off the liquid, then mix the remaining ingredients through.
For the lobster
If using a live lobster, place it in the freezer for 30 minutes to put it to sleep.
Place the lobster on a chopping board. Using a very sharp, strong knife, cut through the head, keeping the rest of the body intact.
Place a large pot of water on the stove over high heat. Add the salt, to resemble sea water, and bring to the boil. Add the lobster to the pot, reduce the heat to medium and cook for 6–7 minutes. Remove the lobster with a slotted spoon and refresh in iced water.
Use kitchen scissors to remove the cooked lobster head from the tail. Lay the body on its back and, using a strong, very sharp knife, cut it in half from the top of the tail to the bottom. Remove the flesh from the shell and discard the intestinal tract.
Cut the flesh into four medallions and drizzle with extra virgin olive oil. Season with salt and freshly cracked black pepper.
Cut the buns in half widthways. Spread 2 teaspoons of the miso mayonnaise on the bottom half of each bun. Top with a lobster medallion and the slaw. Put the bun lids on top and serve.