Previously, on tastingmenu,wordpress.com –
So I wanted something a little bit on the lighter side today that was just as satisfying. Looking through some of my cookbooks, I noticed the lobster pasta salad from Nobu Now (p. 210). The ingredient list read:
1 lobster tail (I would get 4 tails totalling about 8oz)
3 1/2 oz inaniwa udon
3 tablespoons yuzu dressing
kinome (sansho sprigs)
The salt (a pinch) was for poaching the lobster (out of shell) tailmeat (I’d probably use 1/4 teaspoon of sea salt/cup of water). The recipe instructs that the salt water be brought to a boil (and then implicitly lowered for simmering) for cooking the lobster tailmeat for about 7 – 8 minutes. Instead, I thought that I could hop over the Chestnut Hill Legal Seafoods market and get already cooked lobster tailmeat. After reading through the recipe, I realized how easy this dish was to make. While Matsuhisa-sama talks about hand shredding the lobster tailmeat, I ended up
having to cut them into bite size pieces, reserving one whole tail to ‘garnish’ the pasta salad. The inaniwa udon/pasta would take just 4 minutes to boil, drain, shock in cold water (and drain again). Then it was just a matter of making
the yuzu dressing and mincing up some chives. Unfortunately, I didn’t have any access to kinome.
Once I had the yuzu dressing, chives and lobster all set, I went ahead and got about 3-4 oz of the inaniwa pasta into boiling water.
The inaniwa pasta I cooked for about 4 minutes, drained the pasta and shocked it with cold water using the steel colander (that sometimes serves as my china cap for other recipes).
Once the I felt the pasta was drained enough, I transferred the inaniwa to a medium sized mixing bowl and added the yuzu dressing.
Matsuhisa-sama recommends ‘tossing’ the pasta and the yuzu dressing with chopsticks.
Once the yuzu dressing was well mixed in, I went ahead and added the lobster pieces, mixed again and then carefully turned the contents onto a plate. (Matsuhisa-sama says to plate the pasta first, then place the lobster pieces onto the pasta). I did this because I wanted the lobster to get a little of the yuzu dressing as well. I then went ahead and sprinkled several four finger pinchfuls of minced chives about the plate and placed the final whole lobster tail on top.
This was a really nice dish. If I had to do it again, I think I would add one more tablespoon of the yuzu dressing. Since I don’t have access to the kinome, I might try sprinkling in a little sansho powder.