This recipe was done (adapted) from Morimoto: The New Art Of Japanese Cooking
For starters, I dispensed with the ginger in the recipe since it’s meant to go into the soup, and when I made the required shanton broth, I made it the tradition chinese way and added the ginger and scallions at that time. I also added a twist from Murata’s Kikunoi cookbook where he adds a mustard green to his lobster poached in miso broth – and in this instances I added baby bok choy (aka “chingentsai”, aka “shanghai greens”). Since I didn’t have a lot of time, I took a short cut and went to Legal Seafoods/Chestnut Hill fish market to get fresh cooked lobster tails and assorted lobster meat (up to about 1/2 lb). I also dispensed with the added sliced scallions or tokyo negi since, when I made the shanton broth, it had included the scallions in it as well as adding the finishing scallion oil. So preparing the dish amounted to:
1. slice up the lobster tails along the tail segment lines and set aside with the mixed lobster meat.
2. wash and separate the chingentsai leaves, then blanch them in salted water for about 3 minutes and shock. Line the leaves around the sides of the soup bowl
3. Bring about 3 cups of shanton broth to a boil and then take it off the heat. Since the shanton broth was made with ham (in my case the Niman Ranch Jambon Royale), it’s not really
necssary to add salt. Season to taste with about 1/8 t (1 pinch) of WHITE pepper Add the lobster meat when the broth stops bubbling and return to heat to simmer/poach for about 3 minutes.
4. Ladle out the soup with lobster meat into the chingentsai lined soup bowls and finish with 1 teaspoon of Morimoto’s scallion oil
For those of you who’ve noticed, the dish in the top of the last picture is indeed the cucumber lined dish for the Nobu Chilean Seabass With Jalapeno Moro Miso in the prior article. It was a very nice dinner….
For the microbatch scallion oil in the recipe –
1/2 c grapeseed oil
1/2″ piece of peeled ginger, very thinly sliced
~2 1/3 oz of peeled onion, thinly sliced
3 scallions, green parts only, cut into 1″ lengths
1. cook all ingredients in the oil over 60% max power heat for about 20 minutes (I found 10-15 wasn’t enough to reach the point where the onions turned golden brown)
2. strain out the solids and keep the oil