Serves 4 buns

Ingredients

• 400g (14 oz) pre-cooked lobster

• handful of salt

• extra virgin olive oil, for drizzling

• 4 mini milk buns

Miso mayo 

• 1 tablespoon dijon mustard

• 2 large free-range egg yolks

• 2 tablespoons white wine vinegar

• 45ml (1 ½ fl oz) yuzu juice or lime juice, to taste

• 300 ml (10 ½ fl oz) vegetables oil

• 2 tablespoons grated fresh wasabi (or good quality frozen wasabi)

• 70 g (2 ½ fl oz) white miso paste

Vietnamese slaw 

• 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

Method

For the miso mayo

1. Place the mustard, egg yolks, vinegar and yuzu juice in a bowl. Begin whisking while slowly adding the vegetable oil.

2. Whisk in the wasabi and miso until well combined.

For the slaw

1. 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. 

2. Add the carrot, daikon and cabbage to the liquid and mix well. Season to taste with salt and pepper. 

3. Transfer to an airtight container and marinate in the fridge for at least 2 hours, or overnight.

4. Just before serving, strain off the liquid then mix the remaining ingredients through.

For the lobster

1. If using a live lobster, place it in the freezer for 30 minutes to put it to sleep. 

2. Place the lobster on a chopping board. Using a very sharp, strong knife, cut through the head, keeping the rest of the body intact. 

3. Place a large pot of water on the stove over high heat. Add the salt, to resemble seawater, 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. 

4. 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.

5. Cut the flesh into four medallions and drizzle with extra virgin olive oil. Season with salt and freshly cracked black pepper.

To serve

1. Cut the buns in half widthways.

2. Spread 2 teaspoons of the miso mayonnaise on the bottom half of each bun.

3. Top with a lobster medallion and the slaw.

4. Put the bun lids on top and serve. 

Notes

1. For this recipe, you will need only ½ quantity of the miso mayo. Store the mayo in a clean airtight container in the fridge; it will keep up to 2 weeks. Use it in salads as a dip or spread.