LOBSTER, SOY CHICKEN AND MANGO SALAD

This dish is a blend of both Asian and Western techniques and flavours,
and has been refined over a period of time. My objective was to end up
with a layering of textures and flavours that built up from firm and
sweet to soft and creamy. If there is one thing Eastern cooking has
taught me, it is the balance and interplay of flavours from strong to
subtle.

This recipe also uses extra-virgin olive oil alongside tamarind, soy
sauce and palm sugar to achieve a full-flavoured dressing that melds
all parts of the composite salad together. When cooking Thai and
Chinese food it is imperative not to use olive oil as it masks the
authentic flavours, but once you understand the balance of these
flavours you can start to blend with sympathy, and to create dishes
that are in harmony with both their roots. The key to this salad is the
same as for any composite salad; all the parts must be of the highest
quality. The mangoes should be ripe but not overly sweet and soft. The
chicken cannot be compromised, it must be fresh to achieve the right
texture. Ensure that all the ingredients are at room temperature. It is
ideal if all the preparation is done on the same day, but if that's
impossible make sure you take everything out of the fridge well
beforehand.

two 750 g (1 1/2 to 1 3/4 ) live lobsters
10 litres (10 quarts) boiling water
a handful of sea salt
20 ml (4 teaspoons) water
4 heaped tablespoons palm sugar
50 ml (3 tablespoons plus 1 teaspoon) tamarind juice
30 ml (2 tablespoons) light soy sauce
120 ml (1 / 2 cup) extra-virgin olive oil
150 g (5 ounces) fresh fine egg noodles, cooked
40 g (1 1 / 2 ounces) fresh black wood fungus (also known as wood ear
mushrooms)
40 g (1 1 / 2 ounces) fresh white wood fungus (also known as white tree
fungus, white jelly fungus, or snow mushroom)
40 g (1 1 / 2 ounces) enoki mushrooms
1 to 2 ripe mangoes, for 6 nice slices
6 slices breast meat from Master Stock Chicken, skin removed
white peppercorns for grinding
pickled cucumber
1 continental (European) cucumber
sea salt
60 ml (1 / 4 cup) rice-wine vinegar
30 ml (2 tablespoons) superfine sugar

To make the Pickled Cucumber, slice the cucumber lengthwise on a
mandolin or slice very thinly. Add the sea salt and allow to stand for
30 minutes. Wash the cucumber in water and dry with a paper towel. In a
small bowl, mix the vinegar and sugar together and add to the cucumber.
Set aside until ready to use.
Drown the lobsters in fresh water, this will take about 30 minutes.
Boil the water and sea salt together vigorously in a pot large enough
to fit the lobsters. Add the lobsters and cook for 6 minutes. Remove
from the pot and allow to cool to room temperature. Do not refresh.

Remove the lobster tails and peel off the shell by cutting down each
side and pulling away the shell. Crack the shells and remove the meat
from the legs.

To make the dressing, put the 20 ml (4 teaspoons) water and palm sugar
together in a small pot and cook until the sugar has caramelised. Add
the tamarind juice and soy sauce, and allow to cool to room
temperature. Add the olive oil and stir vigorously.

In a large bowl mix the noodles, black and white wood fungus, and enoki
mushrooms together. Add half of the dressing and toss to coat.

Divide the salad between 6 large plates. Place a slice of mango on each
plate, top with a slice of chicken, lobster and some leg meat. Top with
a slice of pickled cucumber, and grind over some pepper. Drizzle over
the remaining dressing, and serve.

Chef Neil Perry shares his tips with Epicurious:
=B7 The live lobsters in this recipe are drowned in fresh water, a
traditional method in Australia that's thought to be gentler and
produce better-textured meat. They can also be plunged directly into
boiling water.
=B7 The dressing for this recipe calls for tamarind juice, which can be
hard to find in the U.S. Tamarind pulp (often sold in blocks) can be
found in many stores that carry Thai ingredients. To make the juice,
soak one part pulp in four parts warm water, stir, and then strain
through cheesecloth.
=B7 The recipe for the Master Stock Chicken will produce leftovers
after you've used six slices of breast meat for the salad. The rest can
be served with Perry's Three Dipping Sauces, or fried in peanut oil for
a crispy-skinned Chinese classic.

Serves six.