Delicious Food And Cocktail Recipes Prepared By Our Masters


One&Only Cape Town

Cape Town Nobu

Nobu's Lobster Spinach Salad

 Nobu Spinach Lobster Salad

Method

Dried Miso: 

  1. Using a palette knife, spread the miso as thinly as possible on a nonstick baking mat
  2. Place in a warm area to dry out naturally, for 1 to 2 days. Alternatively, dry in a 230ºF (110c) oven for 1 to 2 hours, being careful not to allow the miso to darken
  3. Crumble evenly. Store in an airtight container.

Salad: 

  1. Season the lobster with salt and pepper. Grill both sides until medium rare and set aside
  2. Deep-fry the leeks at 320ºF (160ºC) until crisp. Set aside
  3. Dress the spinach leaves with the olive oil, yuzu juice, ground pepper and Parmesan cheese
  4. Mix in the fried leeks
  5. Toss in the Dried Red Miso right before serving, so it stays crunchy.

 

Ingredients

1 lobster tail
Salt and pepper, to taste
2/3 cup (60g) sliced leeks
Vegetable oil for frying
8-10 ounces of baby spinach
2 tablespoons of extra virgin olive oil
1 tablespoon of yuzu juice
6 pinches of freshly ground pepper
2 tablespoons of grated Parmigiano-Reggiano
2 tablespoons of dried red miso (see recipe)
Dried miso (makes about ½ cup)
2/3 cup (180g) miso (any type of cooking miso works well, such as red, white and yellow)      

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