Lobster Sashimi, Sea Beans, Daikon Radishes, Frozen Ramp Purée, Ginger-Scallion Sauce, Nori Vinaigrette, and Fried Garlic

METHOD:

For the Pickled Daikon:
With a small, round ring mold, punch circles out of the daikon and place in a one-sixth pan. In a small pot, bring water, sugar, and vinegar to boil and pour over daikon rounds. Cool at room temperature.

For the Lobster Tails:
In a large pot, add vinegar to sea water and bring to vigorous boil. Turn off heat, submerge lobsters, and cover for 1 minute. Remove lobsters from water and submerge them in an ice bath until cool to the touch. Remove the meat from tail, knuckles, and claws, saving claws and knuckles for another use. Lightly score the underside of the tails so they lay flat. Make small incision at base of tail and, with tweezers, carefully pull the digestive tract out of the tail. Take two tails and put them together in opposite direction to form even cylinder. Using plastic wrap, make a tight roll, twisting on both ends of and tying tightly. Freeze until firm enough to slice.

For the Frozen Ramp Purée:
In a large pot of salted water, blanch ramp tops and shock in ice water. Gently squeeze out excess liquid and chop finely. In a blender, combine ramps and ice, and with the motor running, stream in oil t emulsify. Strain through a chinois into a canister and freeze. Pacotize mixture and collect snow in a quart container; hold in freezer.

For the Sea Beans:
In a large pot of salted water, blanch sea beans. Chill briefly in ice water.

For the Nori Vinaigrette:
In a large bowl, mix together all ingredients to form a broken vinaigrette.

For the Ginger-Scallion Sauce:
In a large bowl, mix together all ingredients.

To Assemble and Serve:
On a rectangular wooden board, sprinkle Frozen Ramp Snow across the middle lengthwise. It will thaw almost immediately. It should look like scattered dots, not clumps. Run a thin line of the Nori Vinaigrette down the length of the plate. Remove plastic from Lobster and to ¼-inch thickness; arrange lengthwise down the middle of the board. Lightly spread the Ginger-Scallion over the Lobster. Dress Sea Beans with Nori Vinaigrette and arrange neatly across Lobster. Arrange Pickled Daikon neatly over Lobster.